Name: Gujarati Potatoes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2-3 serving(s)
Ingredients: 1 lb potato, cooked, cubed; 2 onions, chopped; 1 1/2 tablespoons oil; 1/4 teaspoon black mustard seeds; 1/2 teaspoon turmeric; 1/4 teaspoon chili powder (to taste); 1 teaspoon cumin; salt

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Recipe by JoyfulCook

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Easy to prepare--spicy but not too hot. It is a great accompaniment from anything from buffets to barbecues.

Ready In:: 35mins
Serves:
Units:

Nutrition Information

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ingredients

1 lb potato, cooked, cubed
2 onions, chopped
1 ¹⁄₂ tablespoons oil
¹⁄₄ teaspoon black mustard seeds
¹⁄₂ teaspoon turmeric
¹⁄₄ teaspoon chili powder (to taste)
1 teaspoon cumin
salt

directions

Heat oil in saucepan; fry mustard seeds until they start to pop. Add the onion and continue frying on low heat until the onion turns a golden colour.
Add the turmeric, cumin and chili powder; stir. Add the cooked potatoes and turn gently to coat well. Sprinkle with salt.
Can be served hot or cold, heats well in a microwave, but must be heated uncovered. Can be made the day before and kept in the fridge.

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RECIPE MADE WITH LOVE BY

@JoyfulCook

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@JoyfulCook

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"Easy to prepare--spicy but not too hot. It is a great accompaniment from anything from buffets to barbecues."

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review by Dienia B.

2/9/2013

i love this variation of fried potatoes is tasty and easy not spicy just flavorful made for best of 2012
review by DailyInspiration

12/6/2012

Loved these potatoes - just the right amount of flavor. Served them alongside Indonesian Chicken skewers and they were absolutely delicious. You are correct, these potatoes are good warm and also at room temperature. I'm quite sure they will make great leftovers as well. Will definitely make these wonderful potatoes again. Made for Make My Recipe Reunion tag, December, 2012.
review by Leggy Peggy

4/18/2011

Excellent recipe. I made a double batch and made a few adjustments. Used 2 pounds of potatoes, a double mix of spices but only two onions. Also added a couple of tablespoons of chopped coriander (cilantro) stems at the very end. One of our guests doesn't cope well with chilli, so I used paprika instead. I look forward to making these with the heat, but they were completely delicious without it. Thanks so much for posting.
photo by Leggy Peggy

4/18/2011
photo by JoyfulCook

5/3/2010