Week 3 Day 3 of BM #58 -
This has been in my to-do list for a while now. The potatoes are cooked with some very typical and flavorful spices. The addition of Kalonji and Fennel with a hint of vinegar takes these spiced potatoes to a different level.
These spiced potatoes can be used as a stuffing for a samosa or can be rolled in a paratha.
Recipe Source here
Potatoes, peeled and cubed 2 cups
Salt and Black Salt as needed
Turmeric 1/2 tsp
Ginger-Garlic Paste 2 tsp
Vinegar 2 tsp
Seasoning (Sesame Oil 1 Tbsp, Cumin seeds 1/2 tsp, Onion Seeds/Kalonji 1/4 tsp)
To Coarse Grind -
Methi Seeds / Fenugreek seeds a pinch
Fennel Seeds / Saunf 1/4 tsp
Mustard Seeds 1/2 tsp
Red Chilies 2-3 (as needed)
Method Of Preparation -
In a heated pan, add oil and saute the cumin seeds and kalonji for a few seconds until they turn aromatic.
Add in the ginger-garlic paste, sprinkle turmeric and add the cubed potatoes.
Pour 1/2 a cup of water and let it cook.
Meanwhile coarsely grind the ingredients listed under 'To coarse grind'.
Add the ground spices, salt, black salt and vinegar. Pour 1/4 cup of water or as needed, cover and let the potatoes cook.
Cook until the water is all absorbed.
Serve hot with Rice/Roti.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58.
Preparation Time 2 cups