It’s very difficult to go wrong with potatoes. They are utterly delicious and a good potato recipe includes well thought out seasoning. This recipe is one of them! It’s got all the key Indian Masala’s and an added kick of amchur powder which makes so many dishes extra tasty. My husband and I enjoyed this with some chappatis for lunch today, hope you try this for your family 🙂
Time:
- Prep time – 15 minutes
- Cook time – 10 minutes
Ingredients:
- Small Red Skin Potatoes (Peeled, Boiled and Diced) – 5
- Vegetable Oil – 2 tbsp
- Asafoetida/Hing – a pinch
- Cumin Seeds – 1 tsp
- Coriander Powder – 1 tsp
- Cumin Powder – 1 tsp
- Kashmiri Red Chilli Powder – 1 tsp
- Turmeric Powder – 1/4 tsp
- Amchur Powder – 1/4 tsp
- Salt – 3/4 tsp
- Coriander Leaves (finely chopped) – 1 tbsp
Method:
- Heat the vegetable oil in a wok. Add the asafoetida and cumin seeds. Let it sputter for a few seconds
- Add the masalas and salt. Mix well for a minute on medium heat
- Add the cooked potato pieces and mix until the potato pieces are well coated with the masala mixture. Saute for 5 minutes
- Garnish with coriander leaves and enjoy with hot chappati’s 🙂
Alisha Cooking 