Potatoes with whole Indian spices. A delicious and easy side dish for any day of the week. Vegan and Gluten Free Recipe.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 2 servings
  • Category: Side Dish
  • Cuisine: Gluten-free, Vegan

Ingredients

  • 2 medium potatoes chopped
  • 2 teaspoons organic canola oil
  • 4 cloves garlic chopped
  • 1/4 teaspoon red chili flakes or chopped green chili to taste
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric
  • 2/3 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds (or use caraway)
  • salt (to taste)

Method

  1. In a medium deep pan, add the oil and heat on medium heat for a minute.
  2. Add in the mustard seeds and let them start to sputter.
  3. Add in the fennel and coriander seeds and mix well for a few seconds.
  4. Add in the garlic and chili and cook for a minute.
  5. Add in the potatoes, turmeric and salt and mix well to coat spices.
  6. Cook covered for 10 minutes on medium heat. Degalze the pan if the potatoes stick with a Tbsp of water. Lower the heat and cook covered for another 10 or more minutes until potatoes are tender. Stir once in between.
  7. Serve hot topped with chopped cilantro leaves! Serve as part of meal with any lentil curry(Daal), or beans curry, or other soups/stews, Indian flat bread(Roti) and salad or any indian pickle.(my current favorite is the punjabi raw mango pickle) Happy Potato day!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.