Best Indian Potatoes With Mustard Seeds Sookhi Bhaji Recipes

Indian Potatoes with Mustard Seeds (Sookhi Bhaji) image

Provided by PalatablePastime

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 255.6, Fat 1.2, SaturatedFat 0.2, Sodium 23.4, Carbohydrate 56.6, Fiber 8.1, Sugar 4.7, Protein 7.1

Indian Spiced Potatoes image

Provided by PetsRus

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons vegetable oil
1 lb potato, peeled and cubed
1 onion, chopped
1 clove garlic, finely chopped (or more)
1 chopped green chili peppers or 1 red chili pepper (optional)
1 teaspoon cumin seed
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon salt
2 cloves
2 cardamom pods
2 bay leaves
1 inch cinnamon stick
5 tablespoons natural yoghurt
3 tomatoes, chopped
3 tablespoons chopped fresh coriander or 3 tablespoons parsley

Steps:

Heat the oil in a large saucepan, add the potatoes, onion, garlic and shallow fry them over a medium heat for 10 minutes, stirring from time to time, until softened and golden brown.
Add the cumin seeds, turmeric, ground coriander, garam malasa, salt, cloves, cardamoms, bay leaves, cinnamon stick, chopped chili and cook, stirring for about 5 minutes.
Add the tomatoes and yoghurt, cover and cook very gently for 5 minutes or until the potatoes are cooked, adding a little water if necessary.
Serve hot with the coriander sprinkled on top.

Spicy Indian Potatoes image

Provided by browniepie

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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 asafoetida 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

Steps:

1) Peel and cut potatoes into small cubes.
2) Heat oil in pan.
3) Add cumin seeds, onion seeds, mustard seeds and asafoetida powder to pan and shake around until seeds start to crackle.
4) Add potatoes, turmeric powder, salt and green chilis. Mix well.
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) Increase heat to high and stir. I let the potatoes brown a bit but you can skip this step.
7) Remove from heat and stir in chopped cilantro and lemon juice.

Nutrition Facts : Calories 150.6, Fat 7, SaturatedFat 1, Sodium 298.8, Carbohydrate 20.4, Fiber 2.7, Sugar 1.5, Protein 2.5