SERVES 4
This mildly spiced and yet flavorful potato dish is one of my comfort foods. Even though it is often served as a side dish with an Indian meal, it can also be consumed as a snack along with hot Indian rotis and pooris. Many variations of this dish can be found throughout India. You can kick the recipe up further by adding curry leaves, ginger and garlic. Do not hesitate to dial up the spice level by adding some cayenne chili powder. Enjoy it with some hot masala chai.
4 large Russet potatoes
1 tbsp vegetable or sunflower oil
1 tbsp mustard oil
1½ tsp cumin seeds
¼ tsp asafetida powder
2 green chilies, crushed and slit
½ tsp turmeric powder
½ tsp red chili powder
2 tsp coriander powder
½ tsp salt, adjust to taste
1 tsp lime juice
1 tbsp coriander leaves, finely chopped
1 In a medium stockpot, boil the potatoes till they are fully cooked, about 25-30 mins. After the potatoes have cooled down, peel and cut them into approximately 1-in cubes.
2 In a medium pan, heat the vegetable or sunflower oil and the mustard oil over high heat. When the oil is hot, add the cumin seeds and let them splutter. After a few seconds, add the green chilies and the asafetida powder.
3 Reduce the heat to medium-high. Add the cubed potatoes and toss them gently so that they get coated with the oil and cumin seeds. Ensure that the potatoes do not break while tossing.
4 Add the turmeric powder, red chili powder and the salt. Sauté the potatoes for about 4-5 minute turning them over about every minute.
5 Remove from heat. Add the lime juice and coriander leaves and gently mix.
Serve hot with hot rotis (whole wheat Indian flatbread) or pooris (deep fried Indian whole wheat bread)
留言