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.
Provided by browniepie
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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
SPICY INDIAN POTATOES
Low-Fat Indian Spiced Potato Wedges cooked in the oven. I always serve these when we're having an Indian BBQ & they'll happily sit in the oven for a bit longer if necessary.
Provided by kefalonia
Time 1h30m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat oven to 200c/fan 160c/gas 6
- Bring the potatoes to the boil, simmer for 6mins & drain well.
- While the potatoes are boiling, heat the oil in a small pan over a medium heat, add the onion, mustard & cumin seeds & fry till popping.
- Take the pan off the heat, add the rest of the ingredients, stir & pour this over the drained potatoes. Stir very gently until all the wedges are coated in the seeded oil
- Place the wedges onto a baking tray well spaced apart & cook uncovered for 35mins, then turn & cook for a further 30mins or until golden & crispy
METHI DUM ALOO - FENUGREEK INDIAN SPICY POTATOES
Make and share this Methi Dum Aloo - Fenugreek Indian Spicy Potatoes recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Grind together all the ingredients mentioned under'masala paste' and keep aside.
- Prick potatoes all over using a fork.
- Heat oil in a wok.
- Once its hot, deep fry the potatoes in it until golden in colour.
- Drain on clean paper towels and keep aside.
- Heat oil or ghee in a skillet.
- Add cumin and mustard seeds alongwith asafoetida powder.
- Allow to splutter.
- Once they stop spluttering, add the ground paste and fry until the ghee or oil separates from the masala.
- Add kasoori methi, salt, pepper, potatoes and a little water.
- Stir well.
- Cover and cook on medium flame until the potatoes are tender and ready to eat.
- Serve hot with naan or paratha or kulchas.
- Enjoy!
SPICY SOUTH INDIAN POTATOES
Number Of Ingredients 16
Steps:
- 1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut them into 3/4-inch pieces or coarsely mashed.2. Heat the oil in a large nonstick wok or skillet over medium-high heat and add the mustard and fenugreek seeds and both the dals they should splutter upon contact with the hot oil, so cover the pan and reduce heat until the spluttering subsides.3. Quickly add the onion and cook, stirring, until golden, about 5 minutes. Then mix in the coriander, pepper flakes, turmeric, asafoetida, curry leaves, and green chile peppers. Cook 1 minute, then add the potatoes, salt, and cilantro. Cover and cook, stirring occasionally and mashing a few of the pieces, over medium-low heat until the potatoes are golden, 5 to 7 minutes. Transfer to a serving dish, mix in the lemon juice, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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