INDIAN POTATOES
These richly spiced Indian potatoes feel like a cross between exotic and comfort food. Soft creamy interiors with a beyond delicious seasoning blend. Flavor bomb!
Provided by Cheryl
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- HEAT OVEN to 425F/218C. Line a pan with parchment or foil. If using foil, spray with oil.
- BOIL POTATOES: Place potatoes in medium pot. Add enough cold water to just cover potatoes. Add a couple of teaspoons salt. Bring to boil. Lower heat to medium and simmer, partially covered for 6-10 minutes (depending on size of potatoes) until tender but not mushy). Drain potatoes, place back on stove and shake over heat to dry them out and 'rough them up' for 1 minute.
- MAKE SEASONING MIXTURE: Mix together all seasoning ingredients in small bowl. Add to potatoes in pot and stir gently to coat potatoes evenly.
- ROAST POTATOES: Spread seasoned potatoes onto lined pan in a single layer. Drizzle on a little extra olive oil if you like. Roast for 20-25 minutes, turning half way through.
- GARNISH AND SERVE: Squeeze half a lime or more over potatoes and sprinkle with coriander. Transfer to large bowl or serving dish and serve immediately. These potatoes are great at room temperature too!
Nutrition Facts : Calories 280 kcal, Carbohydrate 43 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 460 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
INDIAN SPICED POTATOES - 20 MINUTES
These quick Indian spiced potatoes have got to be the quickest Indian dish you can ever make!! Simple, easy, and effortless. It's ready in 20 minutes or less. This very versatile dish can be served on its own or as a side dish pairing with a delicious main course.
Provided by Veena Azmanov
Categories Side Dish
Time 20m
Number Of Ingredients 14
Steps:
- Wash, peel and dice the potatoes into equal size pieces about 1 1/2 inch.Pro tip - Don't dice the potatoes too small as they absorb too much moisture.
- Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender. Drain the potatoes in a colander and set asidePro tip - Always cook potatoes in cold not hot water. That way they do not become soggy.
- Have all your sauté ingredients ready as this take no more than 3 to 5 minutes and you don't want to burn anything.
- In a large sauté pan or frying pan. Heat the oil on medium high heat. When hot add the mustard seeds and let them crackle for a few seconds. Then add the curry leaves Pro tip - mustard seeds will crackle only when the oil is very hot (like popcorn). The curry leaves add a nice aroma but can be omitted.
- Next, lower the heat to medium low, Then, add the ginger and garlic, sauté another 30 seconds. Followed by the spices and water. Cook for another 30 seconds until fragrant. Pro tip - the water will prevent the spices from burning. If necessary add 2 tbsp more.
- Then add the potatoes. Toss them gently to coat with all the spices. Cook for a minute on medium-low tossing so it's all well coated. Pro tip- use a flat spatula and toss the potatoes around in the pan, this way you won't mash the potatoes.
- Finally, give it a generous squeeze of lemon juice and cilantro. Taste and adjust seasoning.
- Garnish with more chopped cilantro before serving.
Nutrition Facts : ServingSize 100 g, Calories 114 kcal, Carbohydrate 17 g, Protein 2.3 g, Fat 4.6 g, SaturatedFat 0.4 g, Sodium 664 mg, Fiber 2.6 g, Sugar 0.9 g, UnsaturatedFat 4.2 g
SPICY INDIAN POTATOES #SP5
Make and share this Spicy Indian Potatoes #SP5 recipe from Food.com.
Provided by Seth G.
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Follow package directions on the Simply Potatoes Diced Potatoes with Onion, except substitute butter in place of the vegetable oil called for.
- Add turmeric and cayenne after potatoes have been cooking for 10 minutes.
- Stir to mix the spices evenly into the potato mixture.
- Add spaghetti sauce at end of cooking time and mix in well to coat potatoes evenly.
- Cook for 2 more minutes.
- Serve.
Nutrition Facts : Calories 55.4, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 61.6, Carbohydrate 0.8, Fiber 0.2, Sugar 0.3, Protein 0.2
SPICY POTATOES
Serve these potatoes as part of an Indian buffet, or as a side dish for grilled meat
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.
Nutrition Facts : Calories 236 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.04 milligram of sodium
BOMBAY POTATOES
Enjoy Bombay potatoes as a brilliant side dish to an epic feast. These Indian-style potatoes made with nuggets of juicy tomato are super-easy to make, spicy and moreish
Provided by Esther Clark
Categories Side dish
Time 40m
Number Of Ingredients 13
Steps:
- Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
- Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
- Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.
Nutrition Facts : Calories 268 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium
SIMPLY SPICY POTATOES #SP5
Official Contest Entry: Simply Potatoes 5Fix. Very flavorful. I like it because it goes well with everything. I always make chicken like this and one day decided to add potatoes and loved the results.
Provided by aht379
Categories Potato
Time 30m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Put olive oil in medium fry pan.
- Add onion, cook on low heat till translucent.
- Add garlic, cook for few minutes.
- Add hot pepper flakes, mix well.
- Add capers, mix well.
- Add Simply Potatoes, mix and cook on low heat till hot.
- Serve with chicken or any type of meat. Delicious!
Nutrition Facts : Calories 71.7, Fat 6.8, SaturatedFat 1, Sodium 129.1, Carbohydrate 2.7, Fiber 0.6, Sugar 1, Protein 0.5
SPICY INDIAN POTATOES
I got this recipe from manjulaskitchen.com. It was so delicious we just ate it without any bread or accompaniment. I didn't even have time to take a picture because it was all gone! Maybe next time. The actual recipe states to boil the potatoes first, but I just added them to the pan and let them cook in the pan with the other ingredients. I don't know if the version below is exactly the same as from the website, but it's how I made it.
Provided by browniepie
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1) Peel and cut potatoes into small cubes.
- 2) Heat oil in pan.
- 3) Add cumin seeds, onion seeds, mustard seeds and asafoetida powder to pan and shake around until seeds start to crackle.
- 4) Add potatoes, turmeric powder, salt and green chilis. Mix well.
- 5) Lower heat to simmer and cover pan for about 18-20 minutes or until the potatoes are fork tender. You may want to add a splash of water at this step if it's too dry for the potatoes to get cooked well.
- 6) Increase heat to high and stir. I let the potatoes brown a bit but you can skip this step.
- 7) Remove from heat and stir in chopped cilantro and lemon juice.
Nutrition Facts : Calories 150.6, Fat 7, SaturatedFat 1, Sodium 298.8, Carbohydrate 20.4, Fiber 2.7, Sugar 1.5, Protein 2.5
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