1/2 Photos of Spicy Indian Potatoes
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.
My Private Note
Units: US | Metric
- 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
- 11) Peel and cut potatoes into small cubes.
- 22) Heat oil in pan.
- 33) Add cumin seeds, onion seeds, mustard seeds and asafoetida powder to pan and shake around until seeds start to crackle.
- 44) Add potatoes, turmeric powder, salt and green chilis. Mix well.
- 55) 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.
- 66) Increase heat to high and stir. I let the potatoes brown a bit but you can skip this step.
- 77) Remove from heat and stir in chopped cilantro and lemon juice.
Browse Our Top Potato Recipes
Nutritional Facts for Spicy Indian Potatoes
Serving Size: 1 (130 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 150.6
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 298.8 mg
- Total Carbohydrate 20.4 g
- Dietary Fiber 2.7 g
- Sugars 1.5 g
- Protein 2.5 g
The following items or measurements are not included: