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Potatoes With Kala Jeera

Cuisine: Indian
Type: Vegetables
Serves: 2 people

Recipe Ingredients

1 lb 454g / 16ozPotatoes - approximately
  Walnut-sized tamarind
  For Tempering
2 tablespoons 30mlGhee
1 teaspoon 5mlCumin
1 teaspoon 5mlKala jeera
1 teaspoon 5mlAniseed
1   Fenugreek
1   Ajwain
2   Dried red chillies - seeds removed
1   Tej patta - (bay leaf)
4   Cloves
  Other Spices
1/2 teaspoon 2.5mlTurmeric
1/2 teaspoon 2.5mlRed chillie powder
2 teaspoons 10mlCoriander-cumin powder
  Salt to taste

Recipe Instructions

Boil potatoes, peel, cut into bite-sized pieces. Soak tamarind in a cup of water. Heat ghee in a kadai or frying pan. Add ingredients for tempering. Fry until the spices begin to turn brown. Add potatoes, mix thoroughly with spices, and fry for a few minutes. Take out the tamarind water and add. Add water to cover, then add turmeric, red chillie powder, coriander-cumin powder, and salt. Boil all together until the liquid becomes slightly thick - there should be some sauce - if it becomes dry, add more water according to your taste. Serve with puris.

Nancy Gandhi


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