Potatoes With Fresh Ginger And Chilies Recipes
INDIAN GINGER POTATOES
This easy ginger potato dish is so flavorful. Make it even faster by cooking the potatoes ahead of time or using leftover potatoes. -Erin Kelkar, Norcross, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, jalapeno and ginger; cook and stir until onion is lightly browned, 3-4 minutes. Add turmeric; cook 1 minute longer., Reduce heat to low; add potatoes, water, salt, garlic powder and cayenne pepper. Cook, covered, until potatoes are heated through, 4-6 minutes, stirring occasionally. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 201 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
INDIAN POTATOES COOKED WITH GINGER: LABDHARAY ALOO
This popular potato dish from Delhi, is eaten at school lunches, picnics and simple home meals is generally served with bread, such as deep fried pooris, and a selection of pickles. You can also serve it with pitta bread, yoghurt, a green vegetable and a chicken or meat dish. Those who are cooking Western meals will find that these potatoes taste quite wonderful with simple roast lamb.
Provided by Olha7397
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Boil the potatoes in their skins. Drain them and let them cool. Peel them and cut them into 1-inch dice.
- Peel the ginger and chop it coarsely. Place it with 4 Tbs. of water into the container of a food processor or blender. Blend.
- Chop the tomatoes into very small pieces. Heat the oil in a large frying pan, sauté pan or wide-based pan over a medium-high flame. When hot, put in the whole cumin seeds, nigella seeds, and fenugreek seeds. Stir once and put in the ginger paste from the food processor or blender as well as the turmeric. Stir for 1 minutes. Add the tomatoes. Continue to stir and cook until the tomatoes have turned paste-like. Add the ground cumin, ground coriander and chilli powder. Stir once or twice. Now put in the potatoes, 1 ¼ cups of water and the salt. Mix well and bring to a boil. Turn heat to low, cover, and simmer gently for 15 minutes. Serves 6.
- Madhur Jaffrey.A Taste of India.
Nutrition Facts : Calories 225.9, Fat 9.5, SaturatedFat 1.3, Sodium 307.3, Carbohydrate 32.7, Fiber 4.7, Sugar 3, Protein 4.1
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