It was a relaxing long weekend. We love to spend time with friends but we also need our space - not really party animals. Thankfully, the three of us are similar. Saturday and Sunday was time well spent with friends, and Monday was really quiet... in fact we watched an old Indian movie together (which was hilarious). I really like weekends where we do a little bit of everything, malling, eating out, spending time with friends, watching silly movies that don't make sense and still having some time to spare.
The weekend was really productive. I found these cute fingerlings baby potatoes at the farmer's market by my house and instantly I had a recipe in mind. The dish was finger licking good, if I may say so myself. I had exactly 15 min to capture these. It is indeed hard to photograph when you have a hungry family waiting. So obviously there was no time to use a diffuser. I try not to even look at my camera over the weekend, as it is very stressful to photograph, with a constant 'are you done' unison. I managed to take a few shots. After lunch I transferred the pics to my iMac, I was not that happy with the results. And, I got conflicting inputs, my better-half loved it and finally teen was iffy about it, to be precise "you can do better mom" is what she said. So, I decided to share it on my photography group, and guess what - conflicting results there too. Read here if you are interested. I did think the highlights were a bit harsh, making the photograph look a bit over sharpened. So, I had few of my friends help me learn how to post process and they even did a video for me. (click here to view video) Thank you, Borje Ensgard and Viana de Leon. Finally, am somewhat happy with the result, I know I could have done better. But here is a side by side comparison for you guys.
I really loved what Borje did, however I have used my own image in this post. Thanks once again! Love you guys! Even though the photography aspect of the post was a bit of a challenge and a great learning experience, the recipe was quite a breeze and super easy.
4 cups of fingerling baby potatoes with skin, washed and cleaned.
3/4 cup yogurt to marinate the potatoes - do not use sour yogurt as the potatoes might become sour
11/2 tbsp garam masala
1/2 tsp turmeric
1 tsp amchur (dry mango powder) - omit this, if you think the yogurt is mildly sour.
2 tdsp kasturi methi
2 tsp red chili powder
1 tsp coriander/ dhaniya powder
1/2 tsp cumin/jeera powder
2 tbsp oil
salt to taste
2 cups of water
Mix all the ingredients except the potatoes in a bowl. Keep aside!
Take the washed potatoes and poke holes in them with the help of a fork. Place them in a zip lock bag and pour the yogurt mixture over them. Mix well, now keep it aside for 2-3 house, to marinate well.
Here's how it looks
After three hours, transfer the marinated potatoes into a deep pan, add a cup and a half of water, cover and let it cook in a low flame for about 20-30 min. Make sure you add all the yogurt paste from the ziplock to the pan, so the potatoes cook in them. Keep checking if the water is evaporated, you do not want to burn your potatoes. After the potatoes have cooked, you will see that it begins to leave oil. Garnish with some finely chopped coriander leaves. This goes very well with methi puris. Serve hot.