I Wanna Make 'em Sneeze Potatoes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 3 |
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This recipe is one I hold very close to my heart because of the fun I had while cooking it and because they were just born out of my mind! I wanted to initially make potatoes with fresh curry leaves for the seasoning, but while chopping the potatoes, I realised I'd run out of curry leaves. Since I needed to act rightaway, I decided to throw in some garam masala powder and voila, this recipe was a success. My dad and brother couldn't stop sneezing while this was cooking on the stove-top and that's why I named this recipe, I wanna make 'em sneeze potatoes! . This goes wonderful with puris/rotis/Sunbeam white bread, but I enjoyed it with Chef Lennie's Lemon Parsley Pilaf (Lemony Rice Pilaf). I truly hope you enjoy this dish. Bon Appetite! Ingredients:
2 tablespoons pure wesson canola oil |
2 teaspoons salt |
4 medium potatoes, washed,peeled and cubed |
3/4 teaspoon turmeric powder |
2 green chilies, washed,ends trimmed and chopped |
3 teaspoons cumin seeds |
1 1/2-2 cups water |
1 1/2 teaspoons garam masala powder |
2 tablespoons fresh coriander leaves, washed and finely chopped |
Directions:
1. Heat oil in a skillet on medium flame.
2. Once its hot, toss in the cumin seeds and let them crackle.
3. Once they stop crackling, throw in the green chillies.
4. Stir-fry for a minute.
5. Add the cubed potatoes, turmeric and garam masala powders and salt.
6. Mix well.
7. Stir in water and increase to high heat.
8. Allow to cook for 10 minutes, uncovered, until the potatoes are semi-tender.
9. Lower flame to medium, cover the skillet and cook the potatoes until they are so tender that they can be mashed with the back of a spoon.
10. Remove from heat.
11. Serve immediately{hot}.
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