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Gujarati Potatoes Indian

Gujarati Potatoes Indian recipe image
This Indian side-dish features Potatoes, waxy type, Olive oil, Garlic cloves, Ground turmeric. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 429.9
Dietary: Gluten-free
Description
This Indian side-dish features Potatoes, waxy type, Olive oil, Garlic cloves, Ground turmeric. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 pound Potatoes, waxy type
  • 5 tablespoon Olive oil
  • 3 lg Garlic cloves
  • 1/2 teaspoon Ground turmeric
  • 1/8 teaspoon Ground asafoetida
  • 1 teaspoon Salt
  • 1 pn [generous]cayenne pepper
Directions
  1. 1
    or hot powder 1 tb Sesame seed Sesame seed - I used pre-roasted from a Chinese grocery Gujarat is a part of India on the western coast, right at the Tropic of Cancer, between 20 and 25 deg.
  2. 2
    N.
  3. 3
    latitude.
  4. 4
    This recipe, adapted from Madhur Jaffrey, uses only one "mystery ingredient," asafoetida powder (you should find some if you're going to get into Indian cooking at all.) Jaffrey says use two pounds of medium, very waxy boiling potatoes.
  5. 5
    I used one pound but left everything else the same and it was perfect for two hungry people.
  6. 6
    Peel potatoes (optional) and cut into long French-fries 3/8" (9mm) square.
  7. 7
    Dunk in a bowl of cold water for 1/2 hour.
  8. 8
    Peel and sliver garlic.
  9. 9
    Heat the oil in a 9- or 10-inch skillet over medium.
  10. 10
    Drain and pat dry the potato fingers.
  11. 11
    Put potatoes in hot oil and turn occasionally for 8 or 10 minutes to partially cook -- not brown.
  12. 12
    Remove potatoes with tongs or slotted spoon to a plate with a paper towel on it.
  13. 13
    Add the garlic, and continue to stir.
  14. 14
    When it =just= begins to turn brown, quickly add turmeric and asafoetida, and stir once more.
  15. 15
    After just a couple of seconds put the potatoes back in, with salt and cayenne or hot powder.
  16. 16
    Reduce heat and cook gently until done.
  17. 17
    Stir frequently.
  18. 18
    (I added a tiny bit of water and loosely covered the skillet with a plate during the last few minutes.)

Nutrition Facts

Servings 4

Amount Per Serving
Calories 429.9kcal
% Daily Value *
Total Fat 20.1g31%
Saturated Fat 2.9g15%
Cholesterol 0.1mg1%
Sodium 4899.8mg205%
Total Carbohydrate 60.5g21%
Dietary Fiber 10.5g42%
Sugars 2.4g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: asafoetida, boiling, cloves, garlic, generouscayenne, ground, gujarati, indian, oil, olive, pepper, potatoes, salt, side-dish, title, turmeric, type, vegan, vegetables, waxy
Read it online: https://www.chefs-mate.com/recipe/gujarati-potatoes-indian/