Gujarati Potatoes Recipes

GUJARATI POTATOES

Steps:

• Heat oil in saucepan; fry mustard seeds until they start to pop. Add the onion and continue frying on low heat until the onion turns a golden colour.
• Add the turmeric, cumin and chili powder; stir. Add the cooked potatoes and turn gently to coat well. Sprinkle with salt.
• Can be served hot or cold, heats well in a microwave, but must be heated uncovered. Can be made the day before and kept in the fridge.

GUJARATI POTATOES WITH CASHEW NUTS

Steps:

• Heat the 1 cup oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.
• When the oil is hot, add the potatoes, and fry over a medium heat for 5 to 7 minutes, or until just tender. Add the turmeric, red chile powder, sugar, dried mango powder, cumin, and salt, to taste, to the pan. Turn up the flame and continue to fry for 3 to 4 minutes, or until the potatoes are crisp, and golden-brown. Remove the potatoes from the pan using a slotted spoon, and set aside to drain on a tray lined with paper towels.
• Meanwhile, in a separate frying pan, heat 1 tablespoon of oil over a medium heat, add the cashew nuts and fry for 1 to 2 minutes, or until golden brown. Add the sesame seeds and fry for another minute, or until the sesame seeds are golden brown.
• To serve the dish, place the potatoes into a serving dish. Pour over the fried nuts and seeds, and stir well to coat the potatoes. Serve immediately.

GUJARATI CABBAGE WITH COCONUT & POTATO

Steps:

• Cook potatoes in a pan of salted boiling water for 10 mins until tender. Drain well and return to pan. Lightly crush with the back of a fork, just to break, not to mash.
• Heat the oil in a large frying pan and then add the asafoetida, spices and dried chillies. Cook for a few mins until the spices pop and the chillies darken.
• Add the fresh chilli, cabbage and some salt and stir-fry for 3-4 mins. Add the warm potatoes to the pan and cook for 2-3 mins more until the cabbage is tender, but still has some bite. Stir in the lemon juice, coconut and coriander, and serve.

GUJARATI POTATOES

Steps:

• In a bowl combine the cooked potato, cumin, coriander, turmeric and chilli. Season with salt. Toss to evenly coat potatoes with the spices. In a heavy based pan or kadhai, heat the oil and add mustard, cumin and fenugreek seeds and cook until sizzling. Add spiced potato to the tempered oil. Stir gently to coat potatoes. Add desiccated coconut, sesame seeds and fresh coriander. Serve warm potatoes with any Indian bread.