This recipe for very tasty spiced potatoes is from Manjula’s Kitchen.  By happy accident, I reached for the coriander I’d just crushed for another recipe instead of the cumin I was putting in this one.  I looked at the coriander in the pan, said, “ah, what the heck” and added the cumin anyway (just a little less) and hoped for the best.  The hit of coriander ended up being really nice.  Manjula’s suggestions for variations include adding 2 Tbsp of shredded carrot or green peas.

Use this as a filling for dosa (like an Indian crêpe).  We found them tasty enough to act as a side dish.

Ingredients:

  • 2 large potatoes
  • 1 Tbsp oil
  • pinch of hing (asoefetida)
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds (I used yellow, since I didn’t have black)
  • 1/2 tsp turmeric
  • 1 finely-chopped green chili
  • 1/2 tsp salt
  • 1 tsp lemon juice
  • 1 Tbsp chopped cilantro (I used parsley)

Instructions:

  • Wash the potatoes and put them in a large pan with enough water to cover.  Boil until tender enough to easily insert a fork.  Set aside to cool.  *Don’t rinse potatoes with cool water to cool, or they will absorb the water and get soggy.*  When they’re cool, peel them, then dice small.  Set aside.
  • Heat oil in a saucepan on medium-high heat.  The oil is ready when a cumin seed will crack right away when you drop it in.
  • Add mustard seeds, cumin seed, (and coriander seeds if you’re klutzy like me) and hing.  (Give a quick stir and then get the cover ready – when the mustard seeds crack, they’re like popcorn and will just fly across the room.  You don’t want to get hit with one!)
  • As the mustard seeds stop cracking, add the turmeric, potatoes, chili and salt and mix well.
  • Stir-fry for a few minutes, until the potatoes are nicely finished but not over-done, and everything is fragrant and well-cooked together.
  • Add lemon juice and garnish with cilantro. (or parsley)

I found this made enough to fill 8 dosas nicely.

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