INDIAN SPICED POTATOES - 20 MINUTES
These quick Indian spiced potatoes have got to be the quickest Indian dish you can ever make!! Simple, easy, and effortless. It's ready in 20 minutes or less. This very versatile dish can be served on its own or as a side dish pairing with a delicious main course.
Provided by Veena Azmanov
Categories Side Dish
Time 20m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 100 g, Calories 114 kcal, Carbohydrate 17 g, Protein 2.3 g, Fat 4.6 g, SaturatedFat 0.4 g, Sodium 664 mg, Fiber 2.6 g, Sugar 0.9 g, UnsaturatedFat 4.2 g
BOMBAY POTATOES
A yummy Indian side dish, Bombay potatoes are vegan, super simple to make, and family friendly to boot. I have lived in both India and the UK, where this is a popular dish, and this is the one Indian dish that I make that tastes super authentic.
Provided by Diana Moutsopoulos
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
- Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes.
- Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 39.2 g, Fat 11 g, Fiber 5.4 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 305.1 mg, Sugar 2.1 g
POTATO AND PEA PATTIES WITH INDIAN SPICES
This is another one of Suvir Saran's ideas, which I have adapted. The whole spices in this mix contribute not only amazing flavors, but texture as well. I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
Provided by Martha Rose Shulman
Categories dinner, lunch, burgers, main course
Time 45m
Yield 8 patties
Number Of Ingredients 12
Steps:
- Peel cooled baked sweet potatoes and place in a large bowl.
- Place quartered red potatoes in a steamer over 1 inch of boiling water and steam for 15 to 20 minutes, until tender. Remove from heat and add to bowl with sweet potatoes. Mash potatoes together. The red skins will fall apart. Stir in cilantro.
- Combine 2 tablespoons of the oil with ground red chiles or red pepper flakes, coriander seeds and cumin seeds in a large, heavy skillet and heat over medium-high heat until cumin is fragrant and golden-brown, 1 to 2 minutes. Stir in cayenne and then scrape in potato mixture and salt to taste. Stir in peas and cook just until potatoes and peas are warmed through, about 2 minutes, stirring and scraping the bottom of the skillet often to work in any browned bits. Transfer mixture to a large bowl. Stir in lemon juice, taste and adjust salt, and set aside to cool completely.
- Take up about 1/3 cup of the mixture and form into a ball (you can wet your hands to reduce sticking). Roll ball in the panko or chickpea flour, then gently flatten into a patty. Set on a plate and continue with the rest of the mixture. Refrigerate uncovered for 1 hour or longer (the longer the better).
- When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 263 milligrams, Sugar 4 grams
INDIAN SPICED CAULIFLOWER AND POTATOES
Categories Ginger Potato Vegetable Side Roast Quick & Easy Lemon Cauliflower Winter Jalapeño Coriander Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 15
Steps:
- Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
- Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
- While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.
INDIAN-SPICED POTATOES ANNA
Transform potatoes into global fusion favorite with this recipe, which layers ordinary spuds with adventuresome Indian spices.
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat to oven to 450°F. Slice potatoes thinly to about 1/8-inch thickness using a mandolin or food processor. Pat the potato slices dry with a towel.
- In a small bowl, combine the salt, pepper and the garam masala. In another small bowl, have the melted butter ready with a pastry brush. Have all your ingredients ready near your stove top.
- Heat an 8 or 9-inch oven-proof saute pan (or a well seasoned cast iron skillet) over medium heat. Spoon 2 1/2 tablespoons of butter into the pan and swirl to coat. Lay a layer of potatoes, slightly overlapping to cover the bottom of the pan in circular, concentric pattern. Brush with butter over and season with a pinch of the salt/pepper/spice mixture. Repeat adding layers of potatoes, butter and spice mixture until you've used all the potatoes. On top of the last layer of potatoes, brush with butter one last time. By this time, the bottom layer should be busy crisping.
- Carefully cover the pan tightly with a lid or tin foil and bake for 20 minutes. Uncover and bake for another 20 minutes, until the potatoes are beautifully browned and crisp on top and the potatoes are cooked through in the center. Remove from the oven. If necessary, use a spatula to loosen the edges and the bottom layer from the pan. If you want to serve the potatoes in the pan at the table, use a pizza cutter or pair of kitchen shears to cut into 6-8 triangular slices (like a pizza). Or you can invert your potato cake onto a large plate and serve upside down!
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 2 g, TransFat 0 g
POTATOES WITH INDIAN SPICES
Make and share this Potatoes With Indian Spices recipe from Food.com.
Provided by Vicki in CT
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes.
- Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the remaining spices. Stir to combine and put the lid back on once again.
- When the potatoes are nearly ready (and you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve.
Nutrition Facts : Calories 208.9, Fat 3.8, SaturatedFat 0.5, Sodium 18, Carbohydrate 40.3, Fiber 5.3, Sugar 1.8, Protein 4.8
SPICY INDIAN POTATOES
I got this recipe from manjulaskitchen.com. It was so delicious we just ate it without any bread or accompaniment. I didn't even have time to take a picture because it was all gone! Maybe next time. The actual recipe states to boil the potatoes first, but I just added them to the pan and let them cook in the pan with the other ingredients. I don't know if the version below is exactly the same as from the website, but it's how I made it.
Provided by browniepie
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 150.6, Fat 7, SaturatedFat 1, Sodium 298.8, Carbohydrate 20.4, Fiber 2.7, Sugar 1.5, Protein 2.5
POTATO SOUP WITH INDIAN SPICES
This easy vegetarian soup is surprisingly full flavored. (To make it vegan, substitute cooking oil for the butter and ghee.) If you want it more stewlike, use less water; if you want it brothy, use more. It keeps well and actually tastes even better a day or two after it is made. I like to add a pinch of asafetida (also called hing), which can be found in specialty spice shops or Indian groceries and lends a heady aroma that is especially good with potato dishes. Don't worry if you don't have it on hand. More important are the sizzled cumin seeds, mustard seeds and garlic (the tarka) added when the soup is finished, which really give the soup its character. If you find the soup too thick upon reheating, just add a splash of water and adjust the salt as necessary.
Provided by David Tanis
Categories dinner, lunch, soups and stews, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Put butter in a heavy-bottomed soup pot over medium-high heat. Add onions and a little salt and cook, stirring, until softened and just beginning to brown, about 8 minutes. Add carrots and celery and cook for 5 minutes more.
- Add turmeric, ginger, cayenne and asafetida, if using. Stir to coat and cook for another minute or so. Add potato chunks and 6 cups water, and bring to a boil. Reduce heat to maintain a brisk simmer. Add a healthy pinch of salt and cook until potatoes are soft when pierced with a skewer, about 15 minutes. Taste broth and adjust salt and heat as necessary: 1/4 teaspoon cayenne should suffice to make the soup fairly spicy, but add a touch more if you like.
- Use a potato masher to crush some of the potatoes, then continue to cook for another 5 minutes or so. This will help to thicken the soup slightly and give it more body. Turn off the heat.
- Make the tarka: Heat ghee in a small skillet over medium, but don't let it get too hot. Lower heat and add garlic and cumin seeds. Cook, stirring, until garlic is barely colored and cumin seeds have begun to brown, a minute or so. Add mustard seeds and green chile, if using. When mustard seeds begin to pop, after another minute, add the tarka to the soup and stir in.
- Ladle soup into low bowls, garnish with cilantro and serve. Pass lime wedges at the table.
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