Ingredients
-
2 - 3
-
1/2
-
1/4
-
1/4
-
1
-
2
-
1/2
-
1/2
-
1
-
2
-
-
-
-
-
Directions
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.,YUM, YUM, YUM Oh!!! these were soooo good. I see what you mean about eating them just on there own, I could of done that also. I cut my potatoe quite small and I managed to get away without adding the water and mine were sooo crispy and they were ready in a jiffy, I will make them again a lot as we do like our flavours of India. Thank you for a keeper. Made for PAC Spring 2010
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Steps
|
1
Done
|
1) Peel and Cut Potatoes Into Small Cubes. |
|
2
Done
|
2) Heat Oil in Pan. |
|
3
Done
|
3) Add Cumin Seeds, Onion Seeds, Mustard Seeds and Asafoetida Powder to Pan and Shake Around Until Seeds Start to Crackle. |
|
4
Done
|
4) Add Potatoes, Turmeric Powder, Salt and Green Chilis. Mix Well. |
|
5
Done
|
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
Done
|
6) Increase Heat to High and Stir. I Let the Potatoes Brown a Bit but You Can Skip This Step. |
|
7
Done
|
7) Remove from Heat and Stir in Chopped Cilantro and Lemon Juice. |
