Name: Parsi Potatoes with Egg
Cook time: 30 min
Total time: 1 1/2 hr
Yield: Makes 4 servings
Ingredients: 2 pounds small to medium yellow-fleshed potatoes such as Yukon Gold; 2 tablespoons vegetable oil; 1 teaspoon brown mustard seeds; 1 teaspoon cumin seeds; 20 to 30 fresh curry leaves; 3 to 4 fresh green serrano chiles, slit to the stem; 1 large onion, thinly sliced; 1/2 teaspoon turmeric; 1 cup coarsely chopped cilantro; 3 large eggs, separated; 1/4 cup water; Garnish: lime wedges; fried or roasted cashews; chopped cilantro

Parsi Potatoes with EggRomulo Yanes

A frequent host of special dinners at Chez Panisse, Niloufer Ichaporia King is an amazing Parsi cook whose recipes are truly inspiring. When we saw this one in her new book, it struck us as the perfect marriage of whisper-light omelet and aromatic, dosa-like filling.

A note from gourmet's food editors:

The brown mustard seeds and fresh curry leaves give this dish a complex flavor, but consider those ingredients optional if you can't find them.

Recipe notes

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