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.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.

    Advertisement
  • Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Nutrition Facts

128 calories; protein 2.7g; carbohydrates 21.4g; fat 4g; sodium 450.6mg. Full Nutrition
Advertisement

Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/22/2010
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! Read More
(98)

Most helpful critical review

Rating: 2 stars
08/02/2010
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.:) Read More
(6)
92 Ratings
  • 5 star values: 39
  • 4 star values: 33
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
05/22/2010
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! Read More
(98)
Rating: 5 stars
09/16/2007
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. Read More
(28)
Rating: 5 stars
01/07/2004
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. Read More
(25)
Advertisement
Rating: 5 stars
03/29/2004
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. Read More
(18)
Rating: 5 stars
04/15/2007
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! Read More
(17)
Rating: 5 stars
07/29/2008
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!!!!! Read More
(11)
Advertisement
Rating: 4 stars
01/29/2008
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. Read More
(8)
Rating: 5 stars
06/09/2009
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! Read More
(8)
Rating: 4 stars
09/29/2009
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. Read More
(7)
Rating: 2 stars
08/02/2010
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.:) Read More
(6)
Advertisement