This variation of Indian spiced potatoes is my all time favorite. I think that’s because it is what I grew up with. Any time my Mom made potatoes this is what she made. The recipe is very simple in flavoring and goes really well with dhal (spiced lentil soup) and rice, or as a side dish with fish or chicken.
Turmeric Spiced Potatoes:
makes 3-4 servings
- 20 small new potatoes variety – boiled until tender.
- 1 small onion finely chopped – 1/2 cup
- 1 tsp turmeric powder
- 1/2 tsp asafetida powder
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp chili powder – optional
- 3-5 stalks cilantro finely chopped and lemon juice for garnish
After the potatoes are boiled, gently press down with your palm on each of the potato to expose a little of the flesh inside. Set aside.
In a pan warm 1 tbsp oil. Add mustard seeds and let them splutter. Now add cumin seeds and asafetida powder and let aroma release (2-3 seconds only) do not burn the spices!!. Immediately add green chili and onions and sauté until onions are tender. Next add turmeric powder and mix-in.
Now add boiled potatoes and salt and mix into the onions. Cook covered on low heat for 5 minutes for the flavors to get incorporated into the potatoes. Potatoes are done.
Serve with garnish of cilantro leaves and squeeze of lemon juice.
Cook’s Notes: To make a larger quantity of potato curry you can use any type of potatoes you like. Just boil them and cut them into small chunks, and increase the quantity of onions and spices accordingly. I made a large amount of turmeric spiced potatoes for a lunch at my cousin Uma’s home, see pictures below.
In India, many street vendors use a dry potato curry like this one as a filling for sandwiches. Just place 2 tbsp potato curry in two slices of bread like a sandwich. Butter the outside of the sandwich slices and pan fry until sandwich is golden brown on both sides. Serve with a side salad.