1/1 Photo of Indian Potatoes with Mustard Seeds (Sookhi Bhaji)
Sue Lau's Note:
A great side dish, can be a vegetarian main dish also. Has been served at tea time in India as a snack, too! Oil-free, more low-fat cooking with high flavor! :)
My Private Note
Units: US | Metric
- 1 teaspoon cumin seed
- 1 teaspoon brown mustard seeds
- 1 large onion, finely chopped
- 3 serrano chilies, split lengthwise
- 4 medium potatoes, peeled and cut into 1/2-inch pieces
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- salt, to taste
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chopped fresh cilantro
- 1Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.
- 2Reduce heat to medium; add onions, chilies, and add a small amount of water; cook until onion is tender, adding more water as necessary to prevent sticking.
- 3Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well.
- 4Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender.
- 5Add a small amount of water at a time if all liquid evaporates.
- 6Fold in cilantro just before serving.
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Nutritional Facts for Indian Potatoes with Mustard Seeds (Sookhi Bhaji)
Serving Size: 1 (258 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 255.5
- Calories from Fat 10
- Total Fat 1.2 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 23.3 mg
- Total Carbohydrate 56.5 g
- Dietary Fiber 8.1 g
- Sugars 4.7 g
- Protein 7.0 g