Ingredientes para Indian Potatoes With Mustard Seeds Sookhi Bhaji
- 1 teaspoon cumin seeds
- 1 teaspoon brown mustard seeds
- 1 medium onion, finely chopped
- 1-2 green Serrano chilies, finely chopped
- 1.5 lbs potatoes, peeled and cubed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1/4 - 1/2 teaspoon cayenne pepper, adjust to taste
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons water, 2/3 cup water, plus more as needed
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Cómo preparar Indian Potatoes With Mustard Seeds Sookhi Bhaji
- Heat 1 teaspoon cumin seeds and 1 teaspoon mustard seeds in a hot dry skillet over high heat. Swirl the pan constantly until the seeds begin to pop (about 1 minute).
- Reduce heat to medium.
- Add 1 medium onion (finely chopped), 1-2 green chilies (finely chopped), and 2 tablespoons of water.
- Cook until the onion is tender, about 5 minutes, adding more water (1 tablespoon at a time) as needed to prevent sticking.
- Add 1.5 lbs potatoes (peeled and cubed), 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1 teaspoon salt, and 1/4 - 1/2 teaspoon cayenne pepper (adjust to taste). Stir well to combine.
- Add 2/3 cup water, cover the skillet, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender and the spices are absorbed. Add a tablespoon of water at a time if all the liquid evaporates before the potatoes are cooked.
- Just before serving, gently fold in 1/4 cup chopped cilantro.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
18g
Fat
0g
Carbs
18g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Lunch Main Dish Side Dishes Potatoes Vegetables Asian Indian Easy Dinner Party Low Fat Vegetarian Stove Top Dietary Spicy Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Inexpensive Healthy 2 Low In Something Taste Mood Equipment
