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BOIL COOL potatoes directions cumin ground coriander cayenne amchur Garam Masala chat masala salt vegetable oil directions mustard seeds red chilies Curry asafoetida powder turmeric green chili FINISH by stirring lemon juice cilantro
Viewed: 65 - Published at: 2 years agoIngredients
- BOIL COOL PEEL and CUBE
- 2 1/2 lbs potatoes
- ADD per directions
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 pinch cayenne (optional)
- 1/2 teaspoon amchur (aka dry mango powder)
- 1/2 teaspoon garam masala
- 1/2 teaspoon chat masala
- salt, to taste
- HEAT
- 2 tablespoons vegetable oil
- ADD per directions
- 1/2 teaspoon mustard seeds
- 2 dried red chilies (optional)
- 4 fresh curry leaves (coarsely chopped if fresh, crushed if dried) or 1 teaspoon dried curry leaves (coarsely chopped if fresh, crushed if dried)
- 1/8 teaspoon asafoetida powder (aka hing)
- 1/4 teaspoon turmeric
- green chili, finely chopped (optional)
- FINISH by stirring in
- 1 tablespoon lemon juice or 1 tablespoon lime juice
- 1 bunch cilantro, finely chopped
Method
- Boil potatoes, leaving them very slightly on the firm side.
- Peel, cool and cut into 3/4" cubes.
- Sprinkle the cumin, coriander, cayenne, amchur, garam masala and chaat masala on the potatoes and mix well but gently.
- Add salt to taste, keeping in mind that some dry spices have their own saltiness. Do a taste test and mix gently.
- In a skillet, heat the oil on medium heat.
- Once the oil is hot, add in mustard seeds and allow them to pop.
- Add in the dry red chili, if using.
- Add in asafoetida, turmeric, curry leaves and green chillies in that order. Then add in the potatoes and mix gently, but thoroughly. Cook the potatoes till they are heated all the way through and further if you want them caramelized.
- Sprinkle on the lemon or lime juice and cilantro. Mix well.
- Serve as a side dish or as an appetizer.
