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Potatoes With Asafetida & Cumin

Potatoes With Asafetida & Cumin recipe image
This comforting dish transforms humble potatoes into a fragrant, flavorful meal using the earthy depth of asafetida and warm cumin seeds. The potatoes are first lightly fried to develop a golden crust before simmering gently in a savory tomato sauce. The result is tender, melt-in-your-mouth potatoes infused with a subtle heat from dried red peppers and the golden hue of turmeric. It&# 226;ÂÂs a simple yet sophisticated side dish that pairs beautifully with flatbreads or curries. Perfect for weeknight dinners or as a vegan-friendly addition to a larger spread, this recipe brings authentic, home-style warmth to your table without requiring complex techniques or hard-to-find ingredients.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 5
Calories: 153.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
This comforting dish transforms humble potatoes into a fragrant, flavorful meal using the earthy depth of asafetida and warm cumin seeds. The potatoes are first lightly fried to develop a golden crust before simmering gently in a savory tomato sauce. The result is tender, melt-in-your-mouth potatoes infused with a subtle heat from dried red peppers and the golden hue of turmeric. It&# 226;ÂÂs a simple yet sophisticated side dish that pairs beautifully with flatbreads or curries. Perfect for weeknight dinners or as a vegan-friendly addition to a larger spread, this recipe brings authentic, home-style warmth to your table without requiring complex techniques or hard-to-find ingredients.
Ingredients
  • 2 tablespoon Light vegetable oil
  • 1/4 teaspoon Whole cumin seeds
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Sea salt
  • 1 Hot red peppers, dried
  • 4 Medium-sized potatoes
  • 1/8 teaspoon Asafetida, ground,
  • 1 1/4 cup Canned tomato sauce
  • 2 cups Water
Directions
  1. 1
    Wash, peel, and quarter the potatoes.
  2. 2
    Place the potato quarters in a bowl of cold water to cover while you prep the other ingredients.
  3. 3
    In a 2-3 quart pot, heat the vegetable oil over medium heat.
  4. 4
    Drain the potatoes in a colander and pat them dry with a clean kitchen towel.
  5. 5
    When the oil is hot, add the asafetida and let it sizzle for about 5 seconds.
  6. 6
    Add the cumin seeds and stir until they sizzle and darken slightly, about 5 to 10 seconds.
  7. 7
    Immediately add the dried red peppers and stir for 2 to 3 seconds until they begin to change color.
  8. 8
    Add the drained potatoes and turmeric powder to the pot, stirring to coat them in the spiced oil.
  9. 9
    Fry the potatoes for about 2 minutes, stirring occasionally to ensure even browning.
  10. 10
    Pour in the water, tomato sauce, and sea salt.
  11. 11
    Bring the mixture to a boil.
  12. 12
    Cover the pot and reduce heat to low, allowing the potatoes to simmer gently for about 45 minutes until tender.
  13. 13
    Serve hot in a deep dish, allowing diners to ladle servings into their own bowls.
  14. 14
    Pair with warm flatbreads for an excellent accompaniment.
  15. 15
    To make soup from leftovers, mash the cooled potatoes and sauce in a blender until smooth.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 153.2kcal
% Daily Value *
Total Fat 7.8g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 4882.1mg204%
Total Carbohydrate 19.1g7%
Dietary Fiber 2.9g12%
Sugars 1.9g
Protein 2.3g5%

* 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: potatoes, asafetida, cumin, turmeric, tomato sauce, vegan, vegetarian, side dish, spiced potatoes, indian style, comfort food, easy dinner, plant-based, simmered potatoes, aromatic spices
Read it online: https://www.chefs-mate.com/recipe/potatoes-with-asafetida-cumin/