Indianpotatoeswithmustardseedssookhibhaji Recipes

INDIAN POTATOES WITH MUSTARD SEEDS (SOOKHI BHAJI)

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.

POTATOES WITH CUMIN AND MUSTARD SEEDS

Steps:

• Cut the potatoes into 1/2" × 1/3" dice.
• Pour the oil into a frying pan and set over medium-high heat. When hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the ginger. Stir twice and add the potatoes. Sprinkle the salt, red pepper, and black pepper over the top. Now stir and fry for 4-5 minutes. The potatoes should get lightly browned, and all the spices should be well mixed. Taste for salt.
• Cut a 1-inch knob off a piece of fresh ginger and peel it. Now cut that chunk crossways into the thinnest slices you can manage. Stack 6-7 slices together and cut them crossways into the thinnest slivers possible. Cut all the slices this way. If you need more slivers, start with another knob of ginger.

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.