← Nouns Cooking · Indian

Ingredients

• 600 g waxy potatoes, peeled and cut into 2 cm cubes
• 2 tbsp Vegetable oil
• 2 tsp Cumin seeds
• 1½ tsp Coriander seeds, lightly crushed
• 1 pinch Asafoetida (hing) (optional)
• 2 Green chilli, finely chopped
• 2 cm piece Ginger, finely chopped
• ½ tsp Ground turmeric
• ½ tsp Kashmiri chilli powder
• ¾ tsp Salt
• ½ tsp amchur (or a squeeze of lemon) (optional)
• ½ lemon, juiced
• 2 tbsp Coriander (cilantro), chopped

Method

1. Boil the potato cubes in salted water for 7–8 min, until just tender but still holding their shape. Drain well and let them steam dry for a few minutes.
2. Heat the oil in a wide frying pan over medium heat. Add the cumin seeds and let them sizzle for 20–30 seconds until they darken a shade, then add the coriander seeds and asafoetida.
3. Add the green chillies and ginger and stir for 30 seconds.
4. Add the potatoes, turmeric, chilli powder and salt. Toss gently, then cook for 6–8 min, turning now and then, until the edges turn golden and crisp.
5. Sprinkle with amchur and lemon juice, fold in the coriander and serve with dal and rotis, or puris.

Tips

• Most asafoetida contains wheat; leave it out for a gluten-free dish.
• Leftover boiled potatoes are perfect here and make it a 15-minute side.

Sources

Written in our own words after cross-checking these recipes:

Cook With Manali Sharmis Passions Hebbar's Kitchen