Maya’S Potatoes
Description
This Indian side-dish features Potatoes. The flavors come together beautifully. 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
Directions
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Oil for deep frying 1 ea Onion, coarsely chopped 4 ea Garlic cloves, pressed 6 tb Oil 1 pn Asafetida 7 ea Fenugreek seeds 1/2 ts Fennel seeds 1/4 ts Black onion seeds 1/4 ts Black mustard seeds 1 ea Bay leaf 3 ea Dried red peppers 1/2 ts Turmeric 2 md Tomatoes, chopped 1 pn Sugar 1 1/2 ts Salt
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Boil potatoes at least 2 hours ahead.
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Leave to cool.
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Just before cooking the dish, cube them into bite-sized pieces.
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Heat oil over a medium flame.
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Fry potatoes in small batches till golden brown on all sides.
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Drain & set aside.
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Save some of the oil for later use.
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Blend onion & garlic with 3 tb water.
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Heat 6 tb oil in large pot.
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When very hot,
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add asafetida, fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick succession.
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Fry 20 seconds till bay leaf darkens.
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Add paste from the blender & turmeric.
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Fry, stirring for 5 minutes.
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Add tomatoes & sugar.
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Gently stir in 2 c water, salt & potatoes.
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Bring to a boil.
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Cover & simer for 10 minutes.
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Turn each potato over & simmer another 10 minutes.
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Serve hot
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 154.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 12.0mg1%
- Total Carbohydrate 34.0g12%
- Dietary Fiber 4.4g18%
- Sugars 1.6g
- Protein 4.0g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, boiling, frying, indian, mayas, potatoes, side-dish, simmering, title, vegan, vegetables
