Ingredients

  • cup vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • ½ teaspoon mustard seeds
  • ½ teaspoon ground turmeric
  • 2 medium onions, thinly sliced
  • 2 tablespoons chopped jalapeño chili
  • 1 ½ lbs. white potatoes, peeled, cut into generous 1/2-inch pieces
  • 1 ¼ cups chopped tomatoes

Directions

Heat oil in large skillet over medium heat 1 minute. Add cumin, coriander, mustard seeds and turmeric to skillet; cook until seeds are fragrant and darken slightly, about 2 minutes. Add onions and jalapeño and sauté until onions soften, about 5 minutes. Add potatoes; stir until well coated with spice mixture. Cover and cook until potatoes are almost tender, stirring occasionally, about 10 minutes. Add chopped tomatoes; cover and cook until potatoes are tender, about 7 minutes longer. Season to taste with salt and pepper and serve.

Categories
Side Dishes, Vegetable, Vegetarian
Keywords
Indian
MacGourmet downloadCurried Potatoes and Onions. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Course