Indian Potatoes with Mustard Seeds (Sookhi Bhaji)
Recipe: #8621
March 14, 2013
Categories: Side Dishes, Potatoes, Indian, Vegan, Vegetarian, Spicy, more
"This is a drier Indian potato dish, which is what the sookhi word means. It is a nice change from potatoes with a masala gravy on them. It's a little bit healthier too, without all the cream associated with masala sauce."
Ingredients
Nutritional
- Serving Size: 1 (326.7 g)
- Calories 77.5
- Total Fat - 2.6 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 20.1 mg
- Total Carbohydrate - 12.3 g
- Dietary Fiber - 3.5 g
- Sugars - 6 g
- Protein - 2.7 g
- Calcium - 73.1 mg
- Iron - 2.2 mg
- Vitamin C - 14.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.
Step 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.
Step 3
Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well.
Step 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.
Step 5
Add a small amount of water at a time if all liquid evaporates.
Step 6
Fold in cilantro just before serving.
Tips
No special items needed.