Yoo hoo, Tansu, tiggrl or anyone else who knows about Indian food and cooking. Tonight, in the process of cooking off some cauliflower, I decided to take a page from the Braised Cauliflower recipe that Tansu had submitted over at the recipe thread. I also had some cooked potato that I thought I’d add to the final mix.
An experimental idea that I have been mulling over for years involves making a potato salad using fried potatoes. A nice brown crust on them might enhance the overall flavor of the salad once the other ingredients are balanced correctly.
In a similar vein I decided to fry the potatoes before adding them to the curried cauliflower. While perusing a certain <cough> online forum <cough> I managed to almost blacken the potatoes on one side. Being undeterred by foodstuffs that many people would find repulsive I promptly added them to the curry and proceeded with sautéing the onions. Upon tasting the freshly added potatoes I was stunned.
The flavor was fantastic! It had a dark complex aroma and taste that was entirely reminiscent of some other fine Indian food that I have had. Like an idiot, I also added some stale masala spices (for the cardamom) and by the time the onions were in the pot the potatoes no longer had the peculiar flavor.
The closest that I can come up with is the taste of the crust on the crepe-like pancake of a masala dosa. Does anyone have a cite of which traditional Indian food flavor I managed to elicit here? I would be most grateful for any illumination that you might shed on the subject. Perhaps the masala dosa crepe is made from potato too?
One thing for sure, next time the curry goes over the heavily fried potatoes just before serving. I think that I’m on to something here.