Serving the Guest: A Sufi Cookbook
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Coming empty-handed to the doors of friends Is like going wheatless to the mill
Warm Indian Potato Salad
Total time: 1 hour
½ cup vegetable oil or ghee
1 tbsp. cumin seeds
1 tsp. turmeric
½ tsp. cayenne
1 tbsp. garam masala
2 tbsp. ground coriander
2 tbsp. finely chopped ginger
1 tbsp. salt
½ cup lemon juice
1 cup water
3 lbs. scrubbed and cubed potatoes
1-½ cups peas
1 cup finely chopped cilantro

Heat the oil in a large, wide-bottomed pot with a lid. Over medium heat, fry the cumin seeds until they just begin to give off an aroma, then sprinkle in the turmeric, cayenne, garam masala, ground coriander and ginger. Stir until the spices and oil are well blended. Add the salt, lemon juice and water, then the potatoes. Stir briefly, lower the heat, cover the pot and let cook for 20 minutes, or until the potatoes are just cooked. Add more water, a ¼ cup at a time, if necessary.

Add the peas and cilantro to the pot. (If the peas are frozen, thaw them in warm water first.) Stir well, replace the lid, and let cook for another 10 minutes Remove the lid just before serving to allow any excess liquid to evaporate. Serve warm or at room temperature.