Spicy Indian Potatoes

browniepie's Note:

I got this recipe from manjulaskitchen.com. It was so delicious we just ate it without any bread or accompaniment. I didn't even have time to take a picture because it was all gone! Maybe next time. The actual recipe states to boil the potatoes first, but I just added them to the pan and let them cook in the pan with the other ingredients. I don't know if the version below is exactly the same as from the website, but it's how I made it.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 -3 potatoes, small cubes
• 1/2 teaspoon cumin seed
• 1/4 teaspoon caraway seeds (kalonji) or 1/4 teaspoon onion seeds (kalonji)
• 1/4 teaspoon mustard seeds
• 1 pinch asafetida powder
• 2 tablespoons olive oil
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 chopped green chili pepper (I used Serrano pepper)
• 2 tablespoons chopped cilantro
• 1 tablespoon lemon juice

Directions:

1. 1) Peel and cut potatoes into small cubes.
2. 2) Heat oil in pan.
3. 3) Add cumin seeds, onion seeds, mustard seeds and asafoetida powder to pan and shake around until seeds start to crackle.
4. 4) Add potatoes, turmeric powder, salt and green chilis. Mix well.
5. 5) Lower heat to simmer and cover pan for about 18-20 minutes or until the potatoes are fork tender. You may want to add a splash of water at this step if it's too dry for the potatoes to get cooked well.
6. 6) Increase heat to high and stir. I let the potatoes brown a bit but you can skip this step.
7. 7) Remove from heat and stir in chopped cilantro and lemon juice.

Reviews

[Tea Jenny]

YUM, YUM, YUM Oh!!! these were soooo good. I see what you mean about eating them just on there own, I could of done that also. I cut my potatoe quite small and I managed to get away without adding the water and mine were sooo crispy and they were ready in a jiffy, I will make them again a lot as we do like our flavours of India. Thank you for a keeper. Made for PAC Spring 2010