Three Whistle Potatoes
For a few weeks now, I’ve harbored a craving for alu mutter, that glorious Punjabi dish of potato and peas soaked in a tomato based sauce tinged with cumin, coriander, mustard, asafeodita, red pepper, garlic, ginger, and onion. There you have it, the ingredients for a dish to be sopped by handfuls of poori, that delicate wheat bread that puffs up to a golden pillow in hot oil. I looked for a recipe online, and found one that began with ” cook the potato in the pressure cooker for three whistles. I looked for another, and made do with a curry I assembled quickly from an Australian transplanted from India and naan from Shop Rite. Then I settled in to watch the new BBC War and Peace, in which Natasha dances at the ball.