25 minutes
A delicious and aromatic potato dish seasoned with cilantro and a blend of Indian spices.
Yukon Gold Potatoes, peeled and cubed
cups
tablespoons
Urad Dal
tablespoons
Cumin Seeds
teaspoons
Black Mustard Seeds
teaspoons
Roasted Cashews, roughly chopped
tablespoons
Green Finger Chile, finely chopped
each
Ginger, peeled and finely chopped
0.25 inches
Yellow Onion, chopped
each
teaspoons
Turmeric Powder
teaspoons
Cilantro, chopped (leaves and tender stems)
cups
Lemon, for squeezing
each
1. Boil the Potatoes
Fill a pot with water and bring to a rolling boil over high heat. Add cubed potatoes and cook until tender, approximately 10 minutes. Drain and set aside.
2. Heat Oil and Spices
In a heavy pot, warm the oil over medium heat. Add urad dal, cumin, and mustard seeds. Fry for 1-2 minutes until the cumin is browned and dal is crispy.
3. Add Cashews and Aromatics
Stir in cashews, chile, and ginger. Cook for 2 minutes. Mix in onion, salt, and turmeric. Reduce heat and cook until onion is translucent, about 5 minutes, avoiding browning.
4. Mix in Potatoes
Add the cooked potatoes, half of the cilantro, and 1/4 cup of water to the pot. Stir to coat evenly. Allow potatoes to mash slightly during stirring. If dry, add a little more water. Cook until potatoes are thoroughly heated, about 5 minutes. Season with additional salt to taste.
5. Garnish and Serve
Transfer to a serving dish. Squeeze the lemon juice over the top and garnish with the remaining cilantro.
Swap cilantro for a combination of fresh rosemary, thyme, and oregano. Incorporate garlic and lemon zest for a zesty flavor. Serve alongside grilled lamb or fish.
Season the potatoes with oregano and garlic, and finish with a generous drizzle of lemon juice and zest. Serve with roasted lamb or as part of a meze platter.
Include bell peppers and onions with the potatoes. Use a spice blend of chili powder, cumin, and paprika. Finish with fresh cilantro and serve with grilled chicken, guacamole, and sour cream.
Use a spice blend of cumin, cinnamon, and ginger. Add raisins and toasted almonds for a sweet and nutty profile. Finish with fresh parsley and serve with tagine or kebabs.
Add cauliflower florets to the potatoes. Swap some of the original spices for garam masala and add mustard seeds. Serve with naan or rice as part of an Indian meal.
Choose waxy potatoes like Yukon Golds or red potatoes for their ability to hold shape, or Russets for a creamier texture, being mindful they can fall apart more easily.
Adjust the seasoning as needed throughout cooking to achieve a perfect balance tailored to your palate.
Season potatoes in layers, starting with salt during parboiling, adding spice mix during cooking, and finishing with salt and fresh herbs after cooking.
Aim for uniformity in size when cutting potatoes to ensure even cooking and avoid inconsistencies in texture.
Add fresh herbs like cilantro toward the end of cooking to maintain their color and flavor; use dried herbs earlier to release flavor over time.
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