This post contains affiliate links. Please see our disclosure policy.
Potatoes with whole Indian spices. A delicious and easy side dish for any day of the week. Vegan and Gluten Free Recipe. Jump to Recipe
Â
There are 100s of things to do with Potatoes apart from the usual fries. esp in Indian cuisine. Toss them with any regional spices, cook in pan, bake, boil, mash..add them to curries, puree them to make curries, stuff in flat breads, mix them in chickpea batter and fry and more. Potato is one thing we cannot live without. This easy side can work with anything Indian or not.Â
Hope you all are having a great weekend! Month of food (Mofo) Post 14.. the bowl is hand made.. by yours truly.
Â
We had some Gobi Aloo(Cauliflower potato) with Whole red lentil and Mung Bean Dahl yesterday and some Yellow moong daal and Potato and green onions today. Lots of indian food with mom and dad this month. Have a great weekend!
Some of my all time favorite potato recipes posted earlier….
More potato recipes here
Â
Â
Potatoes with Whole Indian Spices. Vegan Gluten Free.
Potatoes with whole Indian spices. A delicious and easy side dish for any day of the week. Vegan and Gluten Free Recipe.
Ingredients Â
- 2 medium potatoes chopped
- 2 teaspoons organic canola oil
- 4 cloves garlic chopped
- 1/4 teaspoon red chili flakes or chopped green chili to taste
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric
- 2/3 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds, or use caraway
- salt , to taste
InstructionsÂ
- In a medium deep pan, add the oil and heat on medium heat for a minute.
- Add in the mustard seeds and let them start to sputter.
- Add in the fennel and coriander seeds and mix well for a few seconds.
- Add in the garlic and chili and cook for a minute.
- Add in the potatoes, turmeric and salt and mix well to coat spices.
- Cook covered for 10 minutes on medium heat. Degalze the pan if the potatoes stick with a Tbsp of water. Lower the heat and cook covered for another 10 or more minutes until potatoes are tender. Stir once in between.
- Serve hot topped with chopped cilantro leaves! Serve as part of meal with any lentil curry(Daal), or beans curry, or other soups/stews, Indian flat bread(Roti) and salad or any indian pickle.(my current favorite is the punjabi raw mango pickle) Happy Potato day!
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 177kcal, Carbohydrates: 29g, Protein: 6g, Fat: 4g, Sodium: 598mg, Potassium: 903mg, Fiber: 5g, Vitamin A: 75IU, Vitamin C: 26.2mg, Calcium: 81mg, Iron: 7.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Â
Â
These simple potatoes are heading to Ricki’s Wellness weekend.
Hi Richa! I wanted to let you know I have really been enjoying your posts and I selected your blog for a Liebster Blog Award. Here is the link:
https://veganfazool.blogspot.com/2011/10/liebster-blog-award.html
<3 Happy MoFo!
Dawn
Vegan Fazool blog
Yumm! Looks so bright and delicious
Potatos rock! Your suggestions sound rich and decedent. I haven’t had Indian food in my life so it’s very new to me. I love new things, thank you for bringing this to the table for us to explore! xox
Thankyou Vicky, Celyn and Kalyani!
looks tempting and delicious ………
This recipe looks so delicious, and your photos are really pretty!
Yum!
Thank you Shannonmarie and Aarthi!
This looks delicious..Should try it some day…Thanks for the recipe dear.
Check out my Giveaway and join in that..
https://yummytummy-aarthi.blogspot.com/2011/10/3-reason-to-celebrate-3-cookbooks.html
The color of this dish is so bright and perfect for fall. I really like the seasonings.