Potatoes With Asafetida & Cumin Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Light vegetable oil,
1/4 tsp: Whole cumin seeds,
1/4 tsp: Turmeric powder,
1 tsp: Sea salt,
1: -2 hot red peppers, dried
4: -5 medium-sized potatoes,
1/8 tsp: Asafetida, ground, or 1/8-inch lump
1 1/4 cup: Canned tomato sauce,
Directions:
Wash, peel and quarter potatoes. Place them in a bowl with cold
water to cover.
In 2-3-quart pot, heat oil over medium heat. As it heats, drain
potatoes in a colander. When the oil is hot, add asafetida; after it
sizzles in about 5 seconds, add cumin seeds; when they sizzle and
change color in 5 to 10 seconds, add the red peppers, which will
begin to change color in just 2 or 3 seconds. Now add the drained
potatoes and turmeric. Fry the potatoes for about 2 minutes, stirring
occasionally.
Add 2 cups water, tomato sauce, and salt. Bring to a boil. Cover and
allow to simmer very gently for about 1
hours. Serve in a deep dish
and permit diners to ladle individual servings in their own small
bowls. Flatbreads provide an excellent accompaniment to this dish.
Leftovers can be mashed in a blender to reincarnate as a delicious
soup.
Source from luhu.jp
water to cover.
In 2-3-quart pot, heat oil over medium heat. As it heats, drain
potatoes in a colander. When the oil is hot, add asafetida; after it
sizzles in about 5 seconds, add cumin seeds; when they sizzle and
change color in 5 to 10 seconds, add the red peppers, which will
begin to change color in just 2 or 3 seconds. Now add the drained
potatoes and turmeric. Fry the potatoes for about 2 minutes, stirring
occasionally.
Add 2 cups water, tomato sauce, and salt. Bring to a boil. Cover and
allow to simmer very gently for about 1
hours. Serve in a deep dish
and permit diners to ladle individual servings in their own small
bowls. Flatbreads provide an excellent accompaniment to this dish.
Leftovers can be mashed in a blender to reincarnate as a delicious
soup.
Source from luhu.jp
Tags
Vegetarian