March 24, 2011

Potatoes with Turmeric and Mustard Seeds

Potatoes with turmeric and mustard seeds
I know that after you saw the bittermelon post you couldn't wait for these potatoes! They are a favorite and can really be served with anything. Super simple to prepare, these are always a hit. If you want them spicier top them with chopped jalapeno and cilantro. Sometimes, shredded coconut is also good. Once again, since Indian foods tend to have crazy long ingredient lists, just omit what you don't have (I have listed these as optional).

Potatoes with Turmeric and Mustard Seeds
(Bataka ni Shak)
Serves: 4
2 cups diced new potatoes (peeled; you may want 6-8 potatoes); baking potatoes, such as russets, will fall apart.
1 tbsp peanut oil, or olive oil
1 tsp mustard seeds
½ tsp cumin seeds (optional)
pinch asafoetida powder or hing (optional)
¾ tsp turmeric powder
salt to taste (probably ½ tsp)
½ cup water
cilantro to garnish

  1. Heat up the peanut oil or olive oil in a medium sauce pan over medium-high heat.
  2. Once hot, add in mustard seeds, cumin seeds, and asafoetida powder (you'll be making a vaghar). Once mustard seeds start to pop add in potatoes. Stir everything together.
  3. Add in turmeric and salt, and stir together. Add in water, and stir.
  4. Cover the pan slightly, and cook for 20 minutes. You might need to add in more water. Just keep an eye on it – you don't want the potatoes to stick to the bottom of the pan. Taste for salt. If potatoes pierce easily with a fork, they are cooked. Top with cilantro and serve immediately.  
Alternative: the potatoes can be peeled, cut up and cooked in microwave safe dish along with about 3/4 cup water. You can do the vaghar with the mustard seeds then add cooked potatoes and finish with turmeric and salt. 

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