Indian Potatoes with Mustard Seeds (Sookhi Bhaji)

Name: Indian Potatoes with Mustard Seeds (Sookhi Bhaji)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3-4 serving(s)
Ingredients: 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

(12)

Recipe by PalatablePastime

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! :)

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READY IN: 40mins

SERVES: 3-4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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