Indian Potatoes With Mustard Seeds Sookhi Bhaji Recipe

Name: Indian Potatoes With Mustard Seeds Sookhi Bhaji
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: 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

Spice up your life with this vibrant and flavorful Indian Potato Sookhi Bhaji! A versatile dish perfect as a delicious side, a satisfying vegetarian main course, or even a delightful tea-time snack. This oil-free recipe is low-fat, high in flavor, and incredibly easy to make. Enjoy the aromatic blend of mustard seeds, cumin, and warming spices with tender potatoes. A healthy and exciting addition to your Indian cooking repertoire!

Prep Time 15 mins

Cook Time 40 mins

Calories 255.6 kcal

Protein 14g

Rating 4.9 (11 Reviews)

Indian Potatoes With Mustard Seeds Sookhi Bhaji

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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

Carbs

18g

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Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes Asian Indian Healthy Vegetarian Vegan Gluten Free One Pot Meals

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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