Indianpotatoeswithmustardseedssookhibhaji Recipes

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INDIAN POTATOES WITH MUSTARD SEEDS (SOOKHI BHAJI)



Indian Potatoes with Mustard Seeds (Sookhi Bhaji) image

A great side dish, can be a vegetarian main dish also. Has been served at tea time in India as a snack, too! Oil-free, more low-fat cooking with high flavor! :)

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 teaspoon cumin seed
1 teaspoon brown mustard seeds
1 large onion, finely chopped
3 serrano chilies, split lengthwise
4 medium potatoes, peeled and cut into 1/2-inch pieces
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon turmeric
salt, to taste
1/2 teaspoon cayenne pepper
1 tablespoon chopped fresh cilantro

Steps:

  • Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.
  • Reduce heat to medium; add onions, chilies, and add a small amount of water; cook until onion is tender, adding more water as necessary to prevent sticking.
  • Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well.
  • Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender.
  • Add a small amount of water at a time if all liquid evaporates.
  • Fold in cilantro just before serving.

Nutrition Facts : Calories 255.6, Fat 1.2, SaturatedFat 0.2, Sodium 23.4, Carbohydrate 56.6, Fiber 8.1, Sugar 4.7, Protein 7.1

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  • Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.
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