Delhi Potatoes
"Lightly spiced, Delhi-style potatoes. Serve as part of an Indian meal, as an accompaniment to Indian breads, or lightly mashed to fill chapatis before cooking. Adapted from a recipe by Charmaine Solomon."
photo by eatrealfood
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb potato, of equal size
- 2 onions, medium-size
- 1 tablespoon ghee or 1 tablespoon peanut oil
- 1⁄4 teaspoon black mustard seeds
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground chili powder
- 1 teaspoon salt
directions
- Place the potatoes in a pan, add enough water to just cover, bring to the boil and cook until tender.
- Drain potatoes, allow to cool, then peel and dice.
- Chop the onions finely.
- Heat the ghee or peanut oil in a medium-size skillet.
- Add the mustard seeds and saute until they pop.
- Add the onions, reduce heat and continue frying until they are soft and browned.
- Next add the turmeric and chili powder to the skillet, and stir.
- Finally, add the potatoes, sprinkle with salt and gently toss all the ingredients until mixed together.
- Can be served hot or cold.
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Reviews
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Hi! This is my a regular at my home. But I do add curry leaves with the mustard seeds and then garnish with loads of coriander leaves(cilantro) and a tsp or two of lime juice (or according to taste). Try it and let me know. -
Wow these were great ! The only change I made was using yellow mustard seed... could not find the black. Thanks for this keeper. -
Great tasting recipe, but I would have liked to see a little more direction on the heat / time cooking for the potatoes. I'm making it again for dinner tonight. -
this went beautifully went rice and your mixed dal ( #114253) that i had made and previously frozen. this is one of those simple, humble indian dishes that can still be so satisfying. the only change i made was to use 4 green chilis instead of ground chili powder. also, i didn't chop the onions finely, but sliced them into larger pieces and they sauteed them until they were sweet, before adding the potatoes.
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Fabulous potatoes, similar to someting I make minus a few ingredients/plus a couple. I really enjoyed these, and I too served with some added cilantro and lime. Thanks my lovely friend :)
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Tweaks
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this went beautifully went rice and your mixed dal ( #114253) that i had made and previously frozen. this is one of those simple, humble indian dishes that can still be so satisfying. the only change i made was to use 4 green chilis instead of ground chili powder. also, i didn't chop the onions finely, but sliced them into larger pieces and they sauteed them until they were sweet, before adding the potatoes.
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This is one of my favourite potato recipes. I generally like using cumin seeds instead of mustard seeds to make this. I love this with plain fat-free yogurt on the side. Really easy and good!
RECIPE SUBMITTED BY
Daydream
Australia
I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my DS's GF is of Swedish origin. My little dogs are of German origin - miniature dachshunds :-) - and my DH is an NZer.
Presently my favourite cookbook is Quick and Easy Indian Cooking by Madhur Jaffrey, but that is liable to change as I often raid my library for new and interesting cookbooks.
