A few more weeks and we will be bidding goodbye to Summer and welcoming Fall. This potato dish is simple and easy and very versatile. Sits pretty with gifts off your grill! Works well as a warm potato salad or a base for chaat and chole( Indian style chickpeas).
6-8 medium red potatoes, washed and cut into quarters lengthwise
2-3 tablespoons coconut oil or an oil with a high smoking point
2 tablespoons cumin seeds
2-3 jalapeños , cut into half, lengthwise, seed it to reduce heat
1 tablespoon asafetida ( optional)
2-3 teaspoons amchur ( dry mango powder )
Salt to taste
1/2 cup water or more
- Heat a pan on medium heat and add the oil.
- Add the cumin seeds and toast till they are dark roasted . They will smoke and snap crackle and pop. Lower heat and cover if they pop out of the pan.
- Now add asafetida , stir and quickly add the potatoes. Stir to coat the cumin seeds on the potatoes. Add the water and cover to cook the potatoes on medium heat. Stir every 10 minutes.
- Add amchur , jalapeños and salt in about 20 minutes of cooking. Stirring well.
- Potatoes should be tender cooked in about 30-35 minutes and yield a sauce that has a coating consistency.
Note: the amchur gives a sour and fruity taste that balances the smoky and earthiness of the cumin. The best substitute for amchur would be a tablespoon of balsamic Vinegar.
This is an intuitive recipe for you to make it your own. Cook it by taste and your preference and it will be perfect for you.