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Nutrition Facts
Serving Size 1 (344g) Recipe makes 3 servings
Calories 258
Calories from Fat 11		(4%)
Amount Per Serving		%DV
	Total Fat 1.3g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 22mg		0%
Potassium 1353mg		38%
Total Carbohydrate 57.1g		19%
	Dietary Fiber 8.1g	32%
	Sugars 4.8g
Protein 7.1g		14%
detailed view... how is this calculated?

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MOAR Indian!

Sandi (From CA)

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Recipe #29146 | 40 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Sue L
May 22, 2002

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!

SERVES 3 -4 (change servings and units)

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

Directions

1
Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.
2
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.
3
Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well.
4
Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender.
5
Add a small amount of water at a time if all liquid evaporates.
6
Fold in cilantro just before serving.

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Featured Reviews for This Recipe

From: Le Poonce

On Jan 24, 2008

Thank you so much for this delicious and easy recipe. I'll be making this recipe everytime I buy potatoes.

0 people found this review helpful

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From: mickeydownunder

On Nov 1, 2007

Authentic flavours, TRUE! SO easy and simple to do! GREAT is LOW FAT and oil free! This is a DEFINATE keeper for me! THANKS!

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From: Dr. Paul

On Jun 10, 2002

Good stuff. I was afraid to add the cayenne as well as the serrano chile. I'm Norwegian, not Indian! It came out great as a main dish for a meal that included a butternut squash casserole (modified with less sugar). #4100 I plan to use this recipe again.

3 people found this review helpful

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From: Charishma Ramchandani

On May 23, 2002

Sue, Thank You!! I enjoyed this witout feeling guilty I was having potatoes! Made it for lunch this afternoon. These would go great with rotis and better still with hot puris, puris though would be questionable if one was on the health kick I had these with bread. I substituted the serrano chillies with green chillies as I dont use serrano chillies, and I used 1 1/2 cups more of water as 2/3 cup was falling short to cook the potaotes in. I dont have brown mustard seeds, so I used black ones instead. It was lovely and fantastic and will be a regular on our table. Thanks!

3 people found this review helpful

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