This a great Indian dish. It can be eaten as a snack or it can also be served as a dinner side dish with bread sticks or tortillas.

Tripti

Gallery

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil and cook until the potatoes are tender, 20 to 25 minutes. Drain, cool, peel and cube. Set aside.

    Advertisement
  • Heat oil in a large skillet over medium heat. Add the onion, raisins and chile peppers and season with asafoetida powder, ginger garlic paste, cumin seeds and fennel seeds. Cook and stir until onions are tender and golden brown.

  • Add the potatoes to the skillet along with whole mint leaves. Cook and stir until potatoes are glazed with the spices. Stir in lemon juice and season with salt and pepper. Garnish with cilantro leaves.

Nutrition Facts

274 calories; protein 6.3g 13% DV; carbohydrates 58g 19% DV; fat 2.9g 4% DV; cholesterolmg; sodium 77.4mg 3% DV. Full Nutrition

Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/04/2006
These are really good! I did leave out the raisins and the asafoetida powder (what is that??) and had to add salt but they were really quite yummy. Great with a piece of baked salmon and some steamed green beans. Read More
(7)
Rating: 4 stars
09/15/2009
Cook onions for a little longer and add some water... impromptu curry type of dish Read More