Recipe by Sue Lau
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! :)
Top Review by Charishma_Ramchandani
Sue, Thank You!! I enjoyed this witout feeling guilty I was having potatoes! Made it for lunch this afternoon. These would go great with rotis and better still with hot puris, puris though would be questionable if one was on the health kick:) I had these with bread. I substituted the serrano chillies with green chillies as I dont use serrano chillies, and I used 1 1/2 cups more of water as 2/3 cup was falling short to cook the potaotes in. I dont have brown mustard seeds, so I used black ones instead. It was lovely and fantastic and will be a regular on our table. Thanks!
- 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
Directions See How It's Made
- Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.
- Reduce 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.
- Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well.
- Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender.
- Add a small amount of water at a time if all liquid evaporates.
- Fold in cilantro just before serving.