Gujaratipotatoes Recipes

GUJARATI POTATOES

Gujarati Potatoes image

Easy to prepare--spicy but not too hot. It is a great accompaniment from anything from buffets to barbecues.

Provided by JoyfulCook

Categories Lunch/Snacks

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

1 lb potato, cooked, cubed
2 onions, chopped
1 1/2 tablespoons oil
1/4 teaspoon black mustard seeds
1/2 teaspoon turmeric
1/4 teaspoon chili powder (to taste)
1 teaspoon cumin
salt

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.

Nutrition Facts : Calories 317.1, Fat 10.9, SaturatedFat 1.5, Sodium 25.6, Carbohydrate 51, Fiber 7.2, Sugar 6.5, Protein 6.1

GUJARATI POTATOES WITH CASHEW NUTS

Gujarati Potatoes with Cashew Nuts image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup vegetable oil, for deep frying, plus 1 tablespoon
1 pound potatoes, peeled and cut into wedges
1/2 teaspoon ground turmeric
1/2 teaspoon red chile powder
1 teaspoon sugar
3/4 teaspoon dried mango powder*
1 teaspoon ground cumin
Kosher salt
2 tablespoons cashew nuts
1 tablespoon sesame seeds

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 POTATOES

GUJARATI POTATOES image

Categories Potato Side

Number Of Ingredients 13

Ingredients

400g pontiac potatoes, peeled, cooked then cubed
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ tsp chilli powder
Salt, to taste
2 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
5 - 6 fenugreek seeds
1 tbsp desiccated coconut
2 tsp sesame seeds
3 - 4 sprigs fresh coriander, chopped

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.

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