Potato and curry sandwich

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This sandwich was a staple of my childhood, feeding my family on every picnic, beach day, road trip, and visit to Disneyland. Gather some of my favorite things: speckled green peas, cumin-flavored potato curry, buttered white bread slices, a pinch of grated cheddar cheese, and lots of chopped coriander. Everything is pressed into a sandwich maker, which seals the sandwich to close, folds the edges, and divides it into small clean triangles that are easy to transport. Growing up, we ate the triangles soaked in tomato sauce or coriander chutney, along with banana chips or an Indian snack mix called ā€œmix,ā€ and dipped in ginger ale or chocolate milk. ā€”Brinda Yesterday

Appears in: 14 Things I Couldn't Eat as a Child Due to a Potato and Curry Sandwich. ā€”The editors

Ingredients
  • 4 4

    medium Russet potatoes, peeled and diced into 1-inch cubes

  • 1 tablespoon

    oil or butter

  • 1/2 teaspoon

    whole cumin seeds

  • 1 pinch

    asafoetida powder

  • 1 pinch

    ground turmeric

  • one

    small jalapeƱo, seeded and finely chopped

  • one

    small red onion, finely chopped

  • 1/2 cup

    frozen peas

  • 1/2 teaspoon

    spice mix

  • 1 tsp

    kosher salt, and more to taste

  • 1 handful

    fresh coriander, finely chopped

  • 8 pieces

    white bread sandwich, one side lightly buttered

  • 1 handful

    grated cheddar cheese, by sandwich (optional)

Addresses
  1. In a medium saucepan over high heat, bring the water to a boil and add the potatoes, reducing the heat to medium low. Cook 15 minutes until potatoes are tender, then drain and set aside in large bowl.

  2. With a potato masher or large fork, mash the potatoes until they break slightly, but are not smooth or paste-like. There should be 1/4 to 1/2 inch pieces of potato in the mash.

  3. In a large skillet, heat oil until smoking. Add the cumin and brown for about a minute until fragrant. Add the asafoetida powder, turmeric, and onions, and cook until the onions are translucent. To this mixture, add the jalapeƱo and cook for another minute or two. Add mashed potatoes and stir gently to incorporate, but don't break potatoes too much. Add frozen peas, garam masala, and salt to taste, cooking for a few more minutes until the peas are hot.

  4. Remove the curry from the heat, allow it to cool for a few minutes, fold the chopped coriander and make sure it doesn't wilt or brown too much.

  5. To assemble sandwiches, heat a sandwich maker (preferred method as it seals sandwiches tightly), panini presses, or griddle or skillet over medium-high heat. Fill two slices of buttered bread, butter side out, with a quarter of the curry mixture and top with grated cheese before closing the sandwich if desired. Many sandwich makers can accommodate two sandwiches at once, so repeat this process to make another sandwich. Close the sandwich and place it in the sandwich maker or panini press, cooking until machine light indicates ready. In a frying pan or grill, cook the sandwich for 3-5 minutes on each side, until golden, crisp and completely hot. Repeat the process with the other two sandwiches, to make four in total.

  6. Serve hot or cold sandwiches with tomato sauce and / or coriander chutney.

Brinda is the Managing Editor of Food52, where she also edits all Food52 cookbooks and covers the latest and greatest books on the site (write her a line with recs!). He likes chewy Neapolitan pizza, stinky cheese of all kinds, and anything tahini flavored. Brinda lives in Brooklyn with 18 plants. Find her at @brindayesterday on Twitter and Instagram.

currypapa sandwich

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