Bhargava-style baby potatoes (Chhote aloo)


Riddhi Shah
July 22, 2010 8:01PM (UTC)

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon asafetida
  • 1 teaspoon turmeric powder
  • 2-inch piece fresh ginger, peeled, crushed and minced
  • 1 pound baby potatoes (smallest you can find), washed and scrubbed (skins kept on)
  • Salt to taste
  • 2 tablespoons coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon red chile powder
  • 2 tablespoons amchur (dried mango powder)
  • ¼ cup cilantro leaves, torn

Directions

  1. Heat oil in a large wok or deep pan. Add cumin seeds, asafetida and turmeric. When the spices start sputtering, add half the ginger.
  2. Add the scrubbed potatoes, sprinkle with salt, stir and cover the wok. Reduce the heat to medium-low. Let it cook for 10-15 minutes, stirring every 5 minutes. Once the potatoes become tender (pierce with a fork to check), add the coriander, remaining ginger, garam masala, chile powder and amchur.
  3. Mix well and cover again for 5 minutes. Remove from heat and finally add the cilantro leaves and mix well.
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Riddhi Shah

Riddhi Shah is an editorial fellow at Salon.

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