Although one might not think to serve rice and potatoes together due to their starch content, this recipe for cashew rice with potatoes from Yamuna Devi's Lord Krishna's Cuisine may cause you to reconsider that assumption. Ms. Devi says the starch content of the two food is about the same, so combining them really only yields the same amount of starch as a portion of rice. And this dish uses a fresh garam masala made with coconut and dry toasted spices that elevates both ingredients. Top it off with some fried cashews and I'm in side dish heaven.
The fresh homemade coconut garam masala is really quite essential for this dish, but if you're pressed for time you can substitute 1 tablespoon of ready-made garam masala and 2 tablespoons of dried shredded unsweetened coconut ground to a powder. For a complete and satisfying vegetarian meal, serve with a legume dish, such as Indian-spiced black-eyed pea soup with corn and dill.
|Cashew Rice with Diced Potatoes|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on March 19, 2008
Rice and potatoes with fried cashews and a fresh coconut and toasted spice garam masala — a delicous side dish
Coconut garam masala:
This is my entry to Weekend Herb Blogging, hosted this week by Katie from Thyme for Cooking.