Roasted Potatoes Sukhi Bhaji Food

INDIAN POTATOES WITH MUSTARD SEEDS (SOOKHI BHAJI)

Indian Potatoes with Mustard Seeds (Sookhi Bhaji) image

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

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

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

ROASTED POTATOES (SUKHI BHAJI)

Roasted Potatoes (Sukhi Bhaji) image

Another recipe, untried by me, found on Greeting India that I am posting for ZWT. It calls for fenugreek seeds, which I haven't seen in my local grocery store, so if you can't find it, could double the mustard seeds, as it is a recommended substitute.

Provided by diner524

Categories Potato

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

5 potatoes
1/4 cup coriander, chopped
1 onion, finely minced
1/2 teaspoon ginger, grated
1 teaspoon garlic, grated
1/4 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
4 tablespoons olive oil (or canola)

Steps:

1. Cut potatoes into medium dice.
2. Grease a sheet pan with 1 tbsp of oil, spread potatoes evenly on the pan, and roast in the oven until a fork pieces easily but potatoes remain firm. (alternative: potatoes may simply be boiled in their skins and then chopped)
3. If desired, peel potatoes after they have cooled slightly.
4. Heat 1 tbsp of the oil in a large pan. Add turmeric, chili powder, mustard seeds, cumin powder, fenugreek seeds, and cumin seeds. Toast lightly.
5. Add onion and the remainder of the oil. Lower the heat on the pan to medium.
6. Add the potatoes to the pan, stiring gently to coat them with the spices.
7. Warm the potatoes through on high heat, taking care not to break them. (about 3 minutes)
8. Garnish with coriander, serve hot with rice, parathas or rotis.

Nutrition Facts : Calories 349.2, Fat 14.4, SaturatedFat 2, Sodium 31.6, Carbohydrate 51.1, Fiber 7.1, Sugar 3.4, Protein 6.4

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