PREP : 15 mins
COOK : 10 mins
Earthy cumin potatoes with a zingy finish.
This is a really delicious way to spice up your potato side dish. It's a bit different to the usual Bombay Potatoes, this one is filled with earthy flavours of cumin but the tangy zing of the amchoor is just heavenly (you can use a little lemon juice if you don't have amchoor).
These potatoes with plain fried Indian bread (parantha) and some yoghurt reminds me of the kind of food I grew up, on really homely but full of flavour. I really hope you like it.
Ingredients
• 4 potatoes, boiled and cubed
• 2 tbsp vegetable oil
• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 2 green chillies, slit lengthways
• 3cm fresh ginger, sliced very thinly
• 1 tsp red chilli powder
• ¼ tsp turmeric powder
• salt to taste
• 2 tsp mango powder (amchoor powder)
• handful of coriander leaves, chopped
Method
Boil the potatoes gently with the skin on for about 10 minutes. Once cooled peel and cut them into 4cm cubes and set to one side.
Dry roast the coriander seeds and 1 tsp of cumin seeds until fragrant then remove from the heat and cool before crushing.
Heat oil and add remaining cumin seeds once sizzling and fragrant, stir in the sliced green chillies and sliced ginger. Saute for a few seconds, reduce the heat and then add the roasted spice powder, turmeric powder, chilli powder and salt.
Add the boiled and cubed potatoes. Mix well so that it is well coated with the seasoning.
Cook on a gentle heat for 10 minutes stirring occasionally - you don't want them to turn into mash.
Add the amchoor powder and garnish with coriander leaves.
Comments
Post a Comment