Turmeric has antiseptic properties. For this reason, it was used in India a long time ago to 'disinfect' vegetables in a way that simply washing them with water could not do. Decades later we still use turmeric more out of habit than anything else. However, if used alone this yellow spice has quite the kick. And a very unique flavor!
Every weekend my Dad would cook us a meal. I have fun memories of time spent in the kitchen with him. His flair for cooking was different from my Mom's. His was more of a- add-taste-repeat kindof method which I think I've inherited. (So in a way, this blog helps me keep track of my tested recipes- both in method and measurement!) One day he was making a curry that called for turmeric (most curries do by the way!). In his usual fashion, he opened the jar and tilted it over the pot, tapping it in a little at a time. And yep- a huge lump fell in! (If you've ever used turmeric you know how excessive this is!) Long story short, we had upset stomachs the next day ...
Word to the wise- Measure out your spices carefully. ;)
Serves 3 as a side
2 medium potatoes (yukon gold or red will work), diced with the skins on
1 tsp turmeric
2 tsp cumin seeds
1 tsp jalapeno, minced
2 tsp ginger, minced
1 tbsp canola oil
Heat the oil over medium high heat
Add the cumin seeds and let them splutter for a few seconds
Add the potatoes and stir well
Cover and cook, sitring occasionally until potatoes are cooked through and nicely browned (about 10 minutes)
Season with salt, ginger and jalapeno. Stir well and cook uncovered for a couple more minutes.
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