Ingredients2 h servings 438 cals
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cool to room temperature.
- Once the potatoes have cooled, peel and cut into bite-sized cubes. Place into a mixing bowl, and sprinkle with ground cumin, coriander, amchoor, red pepper flakes, and salt. Toss gently to evenly coat the potatoes with the spices.
- Heat the vegetable oil in a large skillet over medium heat. Stir in the whole cumin seeds, and cook until they begin to pop, about 30 seconds. Add the potatoes; cook, stirring occasionally until the potatoes have heated through.
Per Serving: 438 calories; 11.1 g fat; 78.6 g carbohydrates; 9.5 g protein; 0 mg cholesterol; 751 mg sodium. Full nutrition
ReviewsRead all reviews 7
We made this tonight and it was a fantastic dish. I didn't have any amchoor so I looked up substitutes and found I could use lemon or lime juice. We also used olive oil but this is a personal pr...
I added more oil (olive) and salt, but that is just personal preference. This is a really good recipe. They definitely taste like authentic Indian potatoes!
Loved this recipe. Followed it as is, and it turned out great. I loved that the potatoes were not too oily, and the spice coating, fried on the potatoes had such great flavor- especially the cu...
Very very good. I made it with mini potatoes (cutting the larger ones in half) and used ghee as my oil. The ghee gives it a rich buttery taste.
I loved it! I did not have the mango powder and used a little oregano and cayenne. Very good.