Indian Potatoes with Mustard Seeds (Sookhi Bhaji) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A great side dish, can be a vegetarian main dish also. Has been served at tea time in India as a snack, too! Oil-free, more low-fat cooking with high flavor! :) Ingredients:
1 teaspoon cumin seed |
1 teaspoon brown mustard seeds |
1 large onion, finely chopped |
3 serrano chilies, split lengthwise |
4 medium potatoes, peeled and cut into 1/2-inch pieces |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons ground coriander |
1/2 teaspoon turmeric |
salt, to taste |
1/2 teaspoon cayenne pepper |
1 tablespoon chopped fresh cilantro |
Directions:
1. Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.
2. Reduce heat to medium; add onions, chilies, and add a small amount of water; cook until onion is tender, adding more water as necessary to prevent sticking.
3. Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well.
4. Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender.
5. Add a small amount of water at a time if all liquid evaporates.
6. Fold in cilantro just before serving.
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