Recipe
Exquisite Indian Potatoes with Mustard Seeds (Sookhi Bhaji)
A delightful and aromatic Indian dish featuring potatoes cooked with mustard seeds and a blend of spices.
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 ½-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 |
Instructions
| 1. | In a hot dry skillet over high heat, toast cumin seeds and brown mustard seeds, swirling the pan, until the seeds start to pop. |
|---|---|
| 2. | Reduce the heat to medium and add finely chopped onions, split serrano chilies, and a small amount of water. Cook until the onion is tender, adding more water as needed to prevent sticking. |
| 3. | Stir in the peeled and cubed medium potatoes, ground cumin, ground coriander, turmeric, salt to taste, and cayenne pepper. Mix well to combine. |
| 4. | Pour in 2/3 cup of water, cover the skillet, reduce the heat, and let it cook for 20-25 minutes. Stir occasionally until the spices are absorbed, and the potatoes are tender. |
| 5. | If the liquid evaporates, add a small amount of water at a time to maintain the desired consistency. |
| 6. | Just before serving, gently fold in the chopped fresh cilantro. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 255.6 kcal |
| Protein | 7.1 g |
| Fat | 1.2 g |
| Carbohydrates | 56.6 g |
| Fiber | 8.1 g |
| Sugar | 4.7 g |
Published on Jul 19, 2024 by Luminița
