Potatoes Sautéed with Onions, Ginger, and Turmeric

Potatoes Sautéed with Onions, Ginger, and Turmeric (aloo ki sabzi)

Serves 6

You can also use 2-3 pounds medium red potatoes.

3 large Idaho potatoes, boiled and peeled
¼ cup corn oil
½ teaspoon black  mustard seeds
½ teaspoon cumin seeds
1 medium onion, peeled and sliced fine
½-inch piece fresh gingerroot, peeled and chopped fine
1 small green chili, chopped fine
1 sprig fresh curry leaves
½ teaspoon turmeric powder
Salt to taste
¼  cup fresh cilantro leaves, chopped fine

 Cut the boiled potatoes into ¼-inch pieces.

Heat the oil in a wok over medium heat.

Add the mustard and cumin seeds and stir until mustard seeds start popping and the cumin seeds turn a shade darker.

Add the onion, ginger, chili and curry leaves and stir for 3-4 minutes until onions are soft and golden brown.

Add the turmeric and salt  and mix thoroughly for 1 minute.

Add the potatoes and stir thoroughly for 4-5 minutes.

Remove and garnish with cilantro leaves.

Serve hot with basmati rice or roti, legumes, salad and hot mint chutney.

Check out my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.


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