INDIAN POTATOES WITH MUSTARD SEEDS (SOOKHI BHAJI)
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! :)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.
- 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.
- Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well.
- Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender.
- Add a small amount of water at a time if all liquid evaporates.
- Fold in cilantro just before serving.
Nutrition Facts : Calories 255.6, Fat 1.2, SaturatedFat 0.2, Sodium 23.4, Carbohydrate 56.6, Fiber 8.1, Sugar 4.7, Protein 7.1
MUSTARD-ROASTED POTATOES
Steps:
- Preheat the oven to 425 degrees.
- Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
- Serve hot sprinkled with chopped parsley and a little extra salt.
INDIAN CUMIN POTATOES ( JEERA ALOO )
A nice Indian-style twist on potatoes. The fried whole cumin seeds have a unique slightly nutty flavor. A good way to use up leftover boiled potatoes. Eat with fried meat or rolled in a wheat tortilla with some chopped tomato and salad and a sprinkle of lemon juice for a vegetarian meal. Serve either hot, warm or cold. - I got the recipe from Julie Sahni's "Introduction to Indian Cooking".
Provided by Inge 1505
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash, peel and cut potatoes in 3/4 dice or wedges, or leave skin on if you prefer.
- Bring potatoes to a boil in water and 1/2 t salt. Cover and let boil for 5-8 minutes until just cooked.
- Drain and let steam off moisture until they have a sort of dry outer skin, 10-15 minutes, or let cool completely and keep in the fridge up to 2 days. Make sure they are dry before frying.
- Heat oil in a large non-stick pan over medium high heat. Add cumin seeds and fry 30-60 seconds until they turn a shade darker and give off smell.
- Add potatoes and sprinkle with turmeric. Shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. The trick is not to stir too frequently, so that a crust can develop.
- Sprinkle with coriander or parsley and taste with salt. Shake pan to mix and serve. You can drain potatoes on paper towels first, before adding the fresh herbs if you like.
- NOTE: The recipe can be done with other starchy vegetables like sweet potatoes or plantains, but I never tried those.
Nutrition Facts : Calories 164.2, Fat 3.7, SaturatedFat 0.5, Sodium 341.5, Carbohydrate 30.2, Fiber 3.9, Sugar 1.4, Protein 3.6
ALOO MASALA (SPICED POTATOES)
A little bowl of simply spiced half-mashed potatoes and onion, glistening with fat, is a standard side dish at bustling restaurants that serve dosas. It's also one of the best vegetable dishes - inexpensive, quick and delicious - to add to your repertoire as a home cook. The key to these potatoes is water, not fat. Overcooking them just slightly ensures that they're tender, and that they hold enough moisture so when you drop them into the hot pan, they break up and meld into the sautéed onion mix, becoming almost indistinguishable from it. Though aloo masala is great with a hot dosa, it's a versatile dish that can also work as a side with other meals.
Provided by Tejal Rao
Categories dinner, quick, vegetables, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.
- In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.
- Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.
POTATOES WITH CUMIN AND MUSTARD SEEDS
We eat these potatoes with our eggs on Sundays, with our Indian meals, and also with our more Western roasts and grills. They are versatile and good.
Yield serves 3¿4
Number Of Ingredients 8
Steps:
- Cut the potatoes into 1/2" × 1/3" dice.
- Pour the oil into a frying pan and set over medium-high heat. When hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the ginger. Stir twice and add the potatoes. Sprinkle the salt, red pepper, and black pepper over the top. Now stir and fry for 4-5 minutes. The potatoes should get lightly browned, and all the spices should be well mixed. Taste for salt.
- Cut a 1-inch knob off a piece of fresh ginger and peel it. Now cut that chunk crossways into the thinnest slices you can manage. Stack 6-7 slices together and cut them crossways into the thinnest slivers possible. Cut all the slices this way. If you need more slivers, start with another knob of ginger.
HOT AND NUMBING STIR-FRIED NEW POTATOES
These stir-fried potatoes are inspired by a modern street snack served in Xi'an, China. They can be parboiled in advance, require only a few minutes of stir-frying in a wok before serving, and can be flavored with a wide range of spices and aromatics, making them an ideal side dish for any menu, simple or complex. In addition to the Xi'an-style original with hot and numbing spices, you can also make a curry-spiced version with crunchy, fried cumin and mustard seeds, or a rosemary and garlic version that would be at home on a traditional Thanksgiving table (see Tips).
Provided by J. Kenji López-Alt
Categories vegetables, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there's no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.
- While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.
- When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.
- Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.
- Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.
- Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.
CUMIN-SCENTED POTATOES WITH TOMATOES (GHURMA ALOO)
Of Iranian origin, ghurmas are thick-sauced, long-simmered stews, spiked with dry herbs and thickened with vegetables. My close friend R. J. Singh, more affectionately called Molu, remembers this particular curry from his days at boarding school, where there was a cook of Iranian ancestry.
Provided by Raghavan Iyer
Categories Dinner Side Potato Curry Tomato Cumin Cilantro Quick & Easy Wheat/Gluten-Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Drain the potatoes and pat them dry.
- Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes.
- Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes.
- Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve.
POTATOES WITH TURMERIC AND CUMIN
This is the first Indian dish I ever prepared. If you don't have hing/asefoetida, don't worry about it. Just add some garlic or minced onion instead. It'll still be good!
Provided by Aunt Cookie
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a wok or frying pan on medium heat.
- In quick succession, put in first the hing and a second later the mustard, followed by the cumin seed.
- Add the potato and stir.
- Sprinkle in the turmeric.
- Cook for 15 minutes, stirring occasionally, until the potatoes are lightly browned and almost cooked.
- Sprinkle in the remaining spices and cook for 1-2 minutes more.
Nutrition Facts : Calories 210.6, Fat 13.9, SaturatedFat 2.1, Sodium 298, Carbohydrate 20.2, Fiber 2.6, Sugar 0.9, Protein 2.4
BAKED POTATOES WITH SPICY DHAL
Cook red lentils with cumin, mustard seeds and turmeric and serve with a fluffy jacket potato and chutney
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in the oven and bake for 1 hr until tender and the skin is crispy.
- While they are baking, make the dhal. Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip in the onion, garlic and chilli, with a splash of water to stop the spices from burning. Cook for 5 mins until the onion softens.
- Add the lentils, tomato and stock, then cover and cook for 10 mins. Tip in the chickpeas, cover and cook for 10 mins more until the lentils are tender. Season to taste, stir in the coriander and spoon onto the jacket potatoes. Serve with chutney or lime pickle.
Nutrition Facts : Calories 556 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 23 grams protein, Sodium 1.1 milligram of sodium
More about "potatoes with cumin and mustard seeds food"
MUSTARD SEED NEW POTATOES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Servings 6Total Time 50 minsCategory Side DishCalories 225 per serving
SPICED MUSTARD SEED POTATOES RECIPE | OLIVEMAGAZINE
From olivemagazine.com
ALOO JEERA (POTATOES WITH CUMIN SEEDS) - MANJULA'S KITCHEN
From manjulaskitchen.com
SPICED SMASHED POTATOES WITH MUSTARD GINGER …
From veganricha.com
HOW TO COOK CUMIN MUSTARD SEED POTATOES A COMPREHENSIVE GUIDE
From horriblechef.com
REFRIED SMASHED ROAST POTATOES WITH GREEN HARISSA AND YOGHURT
From bhg.com.au
CUMIN-FLAVORED POTATOES - THE DAILY MEAL
From thedailymeal.com
ROASTED RADISH AND POTATO SALAD WITH BLACK MUSTARD AND CUMIN …
From food52.com
POTATOES WITH CUMIN AND MUSTARD SEEDS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BOMBAY POTATOES - GOLDEN FRIED SPICED POTATOES - COOKING WITH BRY
From cookingwithbry.com
ALOO GOBI - THE DAILY MEAL
From thedailymeal.com
CRISPY LAMB BELLY WITH CABBAGE AND HARISSA POTATO RECIPE - BBC FOOD
From bbc.co.uk
INDIAN POTATOES WITH BLACK & YELLOW MUSTARD SEEDS RECIPE
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love