Spicy-Sour Potatoes With Cumin

Recipe from Madhur Jaffrey

Adapted by Bryan Miller

Published June 13, 1995

Total Time
45 minutes
Rating
5(17)
Comments
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—Bryan Miller

Featured in: Unsung Chefs In a City of Stars

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Ingredients

Yield:4 to 6 servings

  • 1 ¾ pounds (about 4 large) new potatoes or Maine potatoes

  • 4 tablespoons vegetable oil

  • Generous pinch of asafetida (available in Indian groceries), optional

  • 1 teaspoon cumin seeds

  • ¼ teaspoon ajwain seeds (strong, thymelike seeds) or ¼ teaspoon dried thyme

  • 1 1-inch piece of fresh ginger, peeled and diced

  • 1 tablespoon ground cumin

  • 1 ½ teaspoons ground amchoor (green-mango powder)

  • ¼ teaspoon cayenne, or to taste

  • 1 tablespoon lemon juice

  • 1 teaspoon salt or to taste

  • Freshly ground black pepper

  • 2 tablespoons chopped fresh coriander, optional

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

25 grams carbs; 194 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 3 grams fiber; 348 milligrams sodium; 3 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot of boiling water, cook the potatoes. Remove from water and set aside to cool. Cut them into half-inch cubes.

  2. Step 2

    Heat the oil in a large nonstick fry pan over medium-high heat. Add the asafetida, then the cumin seeds and the ajwain.

  3. Step 3

    Ten seconds later, add the ginger. Stir once or twice only, then add the potatoes, ground cumin, amchoor, cayenne, lemon juice, salt and pepper. Stir thoroughly, and heat through. Add the coriander, mix again and serve.

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Ratings

5 out of 5
17 user ratings
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Comments

Michelle O

I made this with sweet potatoes and it was delicious. Really highlighted the sweet-sour.

Sanjay

I made this today. I found that the potatoes got too sticky and started to scorch on the bottom. I added a half cup of water and let it simmer off and the potato starch made a nice unifying sauce. I also threw in a cup of frozen peas when I added the water to bump up the nutrition content. Delish!

Michelle O

I made this with sweet potatoes and it was delicious. Really highlighted the sweet-sour.

Joyce

This is wonderful; I served it with an assortment of chutneys, plain yogurt, and sev as toppings.

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Credits

Adapted from Madhur Jaffrey and Sohan Singh, Dawat

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