Delicious! I have one suggestion. When I was in Nepal a year ago, I watched someone make this recipe, only minus the cilantro (a delicious variation!) and I think with some red pepper. To make the flavor go all the way through the potatoes, she simply fried cut raw potatoes with the spices, and at least 4 Tbls of oil, for about 5 minutes and then added water and then pressure cooked everything together. The flavor went all the way through the potatoes! I have done this with just a covered pot and let it cook longer. Glad this great dish is on the site!
A truly delicious side dish! We had it with Basmati rice and Indian Chicken Curry II. I did follow the advice of a previous reviewer and reduced the salt to just 1 tsp.. It was excellent.
A Keeper - you must like cumin and curry!!! Had to use regular potatoes - put them whole in jackets in water brought to boil boiled another 20 min. When cooled peeled off jackets. Cut potatoes into 1/4 in. slices. Followed recipe - having to use a bit more oil than called for. They are great hot and at room temperature - and what little was left I ended up noshing on cold for a snack the next day.
Chef Brian Aragon wrote: "A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish." "Curry" is a generic term for a powder which is a combination of many spices. As such it's use in this dish may be seen as essentially redundent. Look at a container of "curry" and you will see many of the spices he added.
I made this dish last night and it was a huge hit! I also added liquid because I wanted more of a curry dish than a dry dish. I cut the potatoes first and then boiled them. I also used half of the turmeric powder. Once the potatoes were done I drained them and added one bullion cube and 1 can of evaporated milk (could have also used a can of coconut milk but didn't have any) to them. Then mixed the spices with the dish and added salt to taste. I also loved the cilantro it was a subtle yet great twist!
YUM!! I thought I did boil the potatoes too long because they got squishy in the skillet but they did turn out well! I had to use cumin powder since I didn't have cumin and my curry powder already had tummeric in it so I just added a little more curry powder (we get our curry from the Vietnamese store). Very good!! Accopanied my baked curry chicken well! THANK YOU!!!!!
These were pretty good! All I had on hand were small-ish baking potatoes so I used those. I also omitted the oil and used cooking spray instead to make it healthier. I agree with other reviewers that this dish was a little dry but it was still a really nice sidedish.
Great taste! My daughter made this using the salt called for and we found that when going from basically a no salt diet to this it was way too much! The flavor of the spices was lively so the salt really was not needed. We will be making this again!
This dish is supposed to be eaten with dal (lentils) and roti/ rice. The lentils provide the liquid that way the potatoes won't feel dry.
I just made these with the recommended spices but it was quite bland. Next time I will double the spices and add fresh minced garlic. Hope this is helpful! This recipe has potential I'll try again.:)
