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Receta Sukha Aloo - Potatoes with Indian spices
by John Spottiswood

Sukha Aloo - Potatoes with Indian spices

This is an easy to make and delicious side dish. My wife was making Salmon the other night, we had potatoes in the pantry and a bunch of spices, so I threw these together quickly. Everyone loved them! I substituted liberally, and they still came out great. Substitutions are noted in parentheses below. Enjoy!

Calificación: 4.3/5
Avg. 4.3/5 4 votos
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: any grilled mean, Indian dish

Wine and Drink Pairings: cold beer

Ingredientes

  • 5-6 Russet or other potatoes washed, striped (peeled leaving some of the skin on), and chopped in 2/3 inch cubes
  • 1/3 cup vegetable oil
  • 1 tsp Cumin Seeds (I used 1 tsp mustard seeds and 3/4 tsp ground cumin)
  • Pinch of asafoetida (don't have so I left out)
  • 3/4 tsp ground tumeric
  • 1/2 tsp chili powder
  • 1 tsp ground coriander
  • 1 tsp mango powder (amchur) - I didn't use this
  • 1 tsp kosher salt

Direcciones

  1. Boil potatoes for 6-8 minutes until just softened
  2. Heat oil in a skillet or large sauce pan over medium. Add the cumin or mustard seeds (and asafoetida if you have it) and let them sizzle for 30 seconds.
  3. Add all the spices and the potatoes. Stir fry gently for 1-2 minutes. Cover and cook for 5-6 minutes. Uncover and stir for another 60 seconds before removing to serve. (You can just stir fry without covering but they may be a little dry)