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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (681g) Recipe makes 2 servings The following items or measurements are not included below: asafetida powder |
||
| Calories 527 | ||
| Calories from Fat 258 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.7g | 44% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 12.1g | ||
| Polyunsaturated Fat 10.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1207mg | 50% | |
| Potassium 1917mg | 54% | |
| Total Carbohydrate 63.3g | 21% | |
| Dietary Fiber 11.8g | 47% | |
| Sugars 9.0g | ||
| Protein 8.0g | 15% | |
Ingredients
- 1 1/2 lbs small potatoes (as evenly sized as possible)
- 3 medium tomatoes (skinned and copped)
- 4 tablespoons oil
- 1 teaspoon cumin seed
- 1 pinch asafetida powder
- 3/4 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 3/4 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 pint water
- 1/2 teaspoon garam masala
- 2 tablespoons coriander leaves, chopped
Directions
1
Wash the potatoes and dry them, lightly peel the skins if necessary.2
Heat the oil in a large saucepan, add the cumin seeds and asafetida and let them sizzle for a few seconds.3
Add the tomatoes, turmeric, ground coriander, chilli, paprika and salt; fry for 30 seconds, stirring constantly (sprinkle on a little water if things start to stick to the bottom of the pan).4
Add the potatoes and fry for 2-3 minutes, again stirring constantly.5
Add the water, bring to the boil then lower the heat, cover and cook for about 15 minutes until the potatoes are tender (keep an eye on things in case you need to add a bit more water); now stir in the garam masala.6
Remove from heat and serve garnished with the coriander leaves.
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- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > Asian
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings > For 1 or 2
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: SusieQusie
On Jun 28, 2006
Wonderful new way to bring the potatoes to my dinner table. I used baby reds & subbed a pinch of onion powder & garlic powder for the asafetida. The blend of spice was perfect! Thanks for expanding my "vegetables they will eat" list.
From: evelyn/athens
On Jun 27, 2006
Amazing how the humble potato can be elevated to the highest standard by the 'right' spicing. This recipe deserves many, many stars as it is not only delicious, but very easy to make. Did leave out the asafetida, as I have never seen it here.
From: Ms*Bindy
On Sep 24, 2005
Great potatoes. I did not have the asafetida powder, so had to skip that. I also made a mistake in that I cooked to potatoes first...oops. To compensate, I just used a little less water and simmered for less time. Turned out beautifully. This tells me I can use this recipe for left-over boiled potatoes when I have them. I cut back on the tomatoes based on my personal preference. This made a wonderful lunch for me today.
From: Catherine Robson
On Mar 19, 2006
Excellent!!! Beautiful flavours. I had to leave out the chili powder because of younger family members. But still good and can see the extra heat would make it better. Thankyou for sharing.
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