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