-
Sukha Aloo - Potatoes with Indian spices
This is an easy to make and delicious side dish. My wife was making Salmon the other night, we had potatoes in the pantry and a bunch of spices, so I threw these together quickly. Everyone loved them! I substituted liberally, and they still came out great. Substitutions are noted in parentheses below. Enjoy! Ingredients
- 5-6 Russet or other potatoes washed, striped (peeled leaving some of the skin on), and chopped in 2/3 inch cubes
- 1/3 cup vegetable oil
- 1 tsp Cumin Seeds (I used 1 tsp mustard seeds and 3/4 tsp ground cumin)
- Pinch of asafoetida (don't have so I left out)
- 3/4 tsp ground tumeric
- 1/2 tsp chili powder
- 1 tsp ground coriander
- 1 tsp mango powder (amchur) - I didn't use this
- 1 tsp kosher salt
Directions
- Boil potatoes for 6-8 minutes until just softened
- Heat oil in a skillet or large sauce pan over medium. Add the cumin or mustard seeds (and asafoetida if you have it) and let them sizzle for 30 seconds.
- Add all the spices and the potatoes. Stir fry gently for 1-2 minutes. Cover and cook for 5-6 minutes. Uncover and stir for another 60 seconds before removing to serve. (You can just stir fry without covering but they may be a little dry)
Share Recipe
Similar Recipes
Reviews
Very flavorful potato side dish.
One of my favourites. But I always add amchur.
When you prepare this next time just add amchur and see. It will give you a slight tangy taste and a real good flavour. Goes very well with breads and rice.1
Leave a review or comment
