Spicy Indian Potatoes (Sookhi Bhaji) Recipe Post-Vegan

[Guest guest]

This is the dish an Indian lady at work brings for potlucks. This dish in gone

in a few minutes........... I'm a chicken so I only eat a little. It's

delicious but spicy for me. I think cinnamon red hots are too hot.LOL This is

a Shawn and Susie dish for sure.

 

" Spicy Indian Potatoes "

 

4 medium or 3 large russet potatoes, peel and cut into 1/2 pieces

1 large onion chopped

1 garlic clove minced

1 tsp. cumin seeds

1 tsp. mustard seeds

3 jalapeno or serrano chilies cut in long thin strips

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

1/2 tsp. tumeric

1/2 tsp. cayenne pepper

2 tablpns. cilantro fresh chopped

salt to taste

 

Heat the cumin and mustard seeds and stir them in a hot dry skillet until they

start to pop.

Reduce heat to medium and add onions, garlic, chilies and a small amount of

water and cook until tender, add more water if necessary so onions and garlic

don't stick.

Add potatoes, cumin, coriander, tumeric, cayenne pepper and salt. Mix well.

Add about 2/3 cup water to skillet and cover reducing heat to simmer and cook

for 20 minutes stirring often. When potatoes are tender add a little more water

if liquid has absorbed and stir.

Place in dish and sprinkle cilantro over top.

 

Enjoy!

 

 

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Old Swedish proverb.