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Love is in my Tummy

Plant-based flavor

March 22, 2016 By Tina Dawson Leave a Comment

Dragon Potatoes – Edible Fire – Dragon Aloo

Dragon Potatoes - Dragon Aloo

“Dragons are fire made flesh”  – Game of Thrones

Eating these potatoes is like eating fire itself. So hot, so juicy and unstoppable.

With very few ingredients and very little effort, this is one meal that is guaranteed to earn you a few rounds of applauses.

First, boil and peel baby potatoes. I pressure cooked them with no water for 10 minutes, and they were perfectly done. What’s more, with the absence of water to boil in, they cooked in their own water content, and tasted incredibly more ‘potato-like’.

In the meantime, prepare the marinade – stir in the potatoes – and let marinate for 5-6 hours or overnight in the refrigerate. Although this is optional, it is highly recommended as it lets the flavours permeate the potatoes.

Dragon potatoes - marinade

Heat oil in a pan, add the marinated potatoes (marinade and all) into the hot oil. Cover and let cook until the juices are cooked and evaporated, and all you have left is a pan of potatoes thickly blanketed in red. Garnish with crushed peanuts and  spring onions and you are done.

The peanuts are optional, but I love the crunch they give to the dish. I pounded them in a mortar and pestle to get a lot of chunks, but you can do the same carefully in a small food processor.

How easy was that? Now get into that kitchen and do yourself a favour – make these NOW!

Dragon Potatoess - Dragon Aloo

Pairing Suggestions:
– Peas Pulao – Modify recipe here, avoiding corn if you choose to.
– Microgreen salad – In a large bowl, combine a handful of microgreens, shredded lettuce, vine tomatoes (deseeded, cubed), onions, cilantro, lime juice, salt and pepper to taste.
– Peanuts – Roasted, skinned and halved/crushed for garnish.

If you haven’t yet read my post on home-grown microgreens, read it here.

Dragon Potatoes

Created by Tina Dawson on April 15, 2016

  • Prep Time:15m
  • Cook Time:15m
  • Total Time:6h 30m
  • Serves: 3
  • Yield: 20 baby potatoes

Ingredients

  • 20 baby potatoes
  • 4 -5 long dry red chillies (mine were extremely hot Thai bird chillies, so I used 4)
  • 1 red bell pepper or red capsicum
  • 3 inches of ginger
  • 3 large garlic cloves
  • 1 tsp. vinegar
  • 1/4 c vegetable oil
  • 1/4 c peanuts, crushed
  • a handful of spring onions, chopped finely.
  • Salt to taste

Instructions

  1. Cook the potatoes until soft. Peel and discard skin (optional). Using a toothpick, prick holes all over the potatoes. You may cut them in half, if needed to even out the sizes.
  2. Blend the red chillies, red pepper, ginger, garlic and salt into a smooth paste.
  3. Pour marinade over the potatoes, stir well to combine, and let it marinate in the refrigerator for 5-6 hours or overnight.
  4. Heat oil in a large pan, drop in the marinated potatoes with the marinade. Stir well, cover and let it cook until the juices are absorbed and the potatoes are dry.
  5. Stir in the crushed peanuts and chopped spring onions.
  6. Serve hot!
Source: Adapted from Nigella Kitchen
  • Print

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Filed Under: All Recipes, Appetizers, Asian style, Cuisines, Lunch/Dinner, Vegan, Vegetarian Tagged With: Indian, Recipes, Vegetarian

Previous Post: « Microgreens – 5 times the goodness of a full-grown plant
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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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