Prep 5 mins
Cook 35 mins
Wonderful recipe, not difficult to make and good either hot or cold. We love it and serve with all different cusines not just Indian.
- 6 large potatoes
- 1⁄4 cup vegetable oil
- 2 teaspoons black mustard seeds
- 1 teaspoon gingerroot, finel chopped
- 4 ounces diced green chilies
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon turmeric
- 1 tablespoon curry powder
- 2 teaspoons salt
- 1 tablespoon lemon juice
- 2 tablespoons cilantro, minced
- 1 cup plain yogurt
- Place potatoes in a large sauce pan.
- Cover with boiling water.
- Cover pot.
- Simmer for 30 minutes or until potatoes are tender.
- Remove from pan.
- Cool slightly.
- Peel and cut into 1 inch cubes.
- Set aside.
- Heat vegetable oil in a large skillet.
- Add mustard seeds.
- Cook over low heat until they start to pop.
- Add chilies, coriander, ginger, tumeric, curry powder and salt.
- Cook over low heat stirring for 1 minute.
- Add potatoes and toss well to coat.
- Sprinkle with lemon juice and cilantro.
- Stir yogurt into potatoes.
Wow, isthis good! Really deserves the 5 star rating. I had a "taste" and ended up going back for more. I could have eaten the whole thing by myself. I cut the oil down to 2 tablespoons. I only had brown mustard seeds, which is what I used. I used jalepenos, again because that was what I had. And I went to add the lemon juice and found out I was out of lemons, also, so I used lime juice! I used nonfat yogurt to cut a few more calories. Because of the reduced amount of oil, the potatoes were a little dry when I got to step 14, so I just used a little water. This recipe took a little more work than I normally prefer, but it was so worth it. Thanks, mandabears.
I enjoyed this as a side dish for dinner last night. I had to substitute the curry powder with 1/2 tsp. of chat masala powder as I had ran out completely of the former. Chat masala added a nice tanginess to this. Thanks for a nice recipe. This will go well with some dosas for breakfast and a bowl of sambar with some coconut chutney:-)
I was going to post my masala potato recipe but I see yours is exactly the same. My only variation is that I brown the potatoes in a wee bit of peanut oil instead of boiling. The lemon juice is the piece de resistance for this particular recipe. Any leftovers make fabulous potato pancakes for breakfast the next day. Add a bit of flour and egg for binding and your're good to go. cg ;)