Indianspicedpotatoes Recipes

INDIAN SPICED POTATOES

Steps:

• Heat the oil in a large saucepan, add the potatoes, onion, garlic and shallow fry them over a medium heat for 10 minutes, stirring from time to time, until softened and golden brown.
• Add the cumin seeds, turmeric, ground coriander, garam malasa, salt, cloves, cardamoms, bay leaves, cinnamon stick, chopped chili and cook, stirring for about 5 minutes.
• Add the tomatoes and yoghurt, cover and cook very gently for 5 minutes or until the potatoes are cooked, adding a little water if necessary.
• Serve hot with the coriander sprinkled on top.

INDIAN SPICED POTATOES - 20 MINUTES

Steps:

• Wash, peel and dice the potatoes into equal size pieces about 1 1/2 inch.Pro tip - Don't dice the potatoes too small as they absorb too much moisture.
• Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender. Drain the potatoes in a colander and set asidePro tip - Always cook potatoes in cold not hot water. That way they do not become soggy.
• Have all your sauté ingredients ready as this take no more than 3 to 5 minutes and you don't want to burn anything.
• In a large sauté pan or frying pan. Heat the oil on medium high heat. When hot add the mustard seeds and let them crackle for a few seconds. Then add the curry leaves Pro tip - mustard seeds will crackle only when the oil is very hot (like popcorn). The curry leaves add a nice aroma but can be omitted.
• Next, lower the heat to medium low, Then, add the ginger and garlic, sauté another 30 seconds. Followed by the spices and water. Cook for another 30 seconds until fragrant. Pro tip - the water will prevent the spices from burning. If necessary add 2 tbsp more.
• Then add the potatoes. Toss them gently to coat with all the spices. Cook for a minute on medium-low tossing so it's all well coated. Pro tip- use a flat spatula and toss the potatoes around in the pan, this way you won't mash the potatoes.
• Finally, give it a generous squeeze of lemon juice and cilantro. Taste and adjust seasoning.
• Garnish with more chopped cilantro before serving.

EASY BOMBAY POTATOES

Steps:

• Preheat your oven to 200°C / Gas Mark 6 / 390°F
• Place the potatoes in a large saucepan and cover with water.
• Add salt and turmeric before bringing your potatoes to the boil and then simmer gently for 5 minutes.
• Drain your potatoes and toss them with the remaining ingredients. Make sure all the potatoes are well coated.
• Place onto a large roasting pan and pop in the oven for 30 to 40 minutes until nice and crispy. Turning halfway through cooking time.

SPICY INDIAN POTATOES

Steps:

• 1) Peel and cut potatoes into small cubes.
• 2) Heat oil in pan.
• 3) Add cumin seeds, onion seeds, mustard seeds and asafoetida powder to pan and shake around until seeds start to crackle.
• 4) Add potatoes, turmeric powder, salt and green chilis. Mix well.
• 5) Lower heat to simmer and cover pan for about 18-20 minutes or until the potatoes are fork tender. You may want to add a splash of water at this step if it's too dry for the potatoes to get cooked well.
• 6) Increase heat to high and stir. I let the potatoes brown a bit but you can skip this step.
• 7) Remove from heat and stir in chopped cilantro and lemon juice.

BOMBAY SPICED POTATOES

Steps:

• Bring a saucepan of salted water to boil, add the potatoes and simmer until just tender. Drain well.
• Heat the oil in a large frying pan then add the garlic along with the whole and ground spices. Fry gently for about 1-2 minutes, stirring until the mustard seeds start to pop.
• Add the potatoes and stir fry over a medium heat for about 5-10 minutes until heated through and well coated with the spiced oil.
• Season well and sprinkle with the lemon juice. Garnish with chopped coriander and serve.