Spicy-Sour Potatoes With Cumin

Recipe from Madhur Jaffrey

Adapted by Bryan Miller

Total Time
45 minutes
Rating
5(17)
Comments
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Ingredients

Yield:4 to 6 servings
  • 1¾pounds (about 4 large) new potatoes or Maine potatoes
  • 4tablespoons vegetable oil
  • Generous pinch of asafetida (available in Indian groceries), optional
  • 1teaspoon cumin seeds
  • ¼teaspoon ajwain seeds (strong, thymelike seeds) or ¼ teaspoon dried thyme
  • 11-inch piece of fresh ginger, peeled and diced
  • 1tablespoon ground cumin
  • 1½teaspoons ground amchoor (green-mango powder)
  • ¼teaspoon cayenne, or to taste
  • 1tablespoon lemon juice
  • 1teaspoon salt or to taste
  • Freshly ground black pepper
  • 2tablespoons chopped fresh coriander, optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

194 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 348 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot of boiling water, cook the potatoes. Remove from water and set aside to cool. Cut them into half-inch cubes.

  2. Step 2

    Heat the oil in a large nonstick fry pan over medium-high heat. Add the asafetida, then the cumin seeds and the ajwain.

  3. Step 3

    Ten seconds later, add the ginger. Stir once or twice only, then add the potatoes, ground cumin, amchoor, cayenne, lemon juice, salt and pepper. Stir thoroughly, and heat through. Add the coriander, mix again and serve.

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Ratings

5 out of 5
17 user ratings
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Comments

Michelle O

I made this with sweet potatoes and it was delicious. Really highlighted the sweet-sour.

Sanjay

I made this today. I found that the potatoes got too sticky and started to scorch on the bottom. I added a half cup of water and let it simmer off and the potato starch made a nice unifying sauce. I also threw in a cup of frozen peas when I added the water to bump up the nutrition content. Delish!

Michelle O

I made this with sweet potatoes and it was delicious. Really highlighted the sweet-sour.

Joyce

This is wonderful; I served it with an assortment of chutneys, plain yogurt, and sev as toppings.

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Credits

Adapted from Madhur Jaffrey and Sohan Singh, Dawat

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