Ingredients
Scale
- 5 medium-size potatoes, boiled peeled and cut into bite-size cubes, about 4 cups of cubed potatoes
- 2 tablespoons vegetable oil
- 2 1/2 teaspoons cumin seeds (jeera)
- 1/8 teaspoon asafœtida (hing)
- 1 tablespoon thinly-sliced ginger
- 2 jalapenos, seeded and sliced lengthwise
- 1 1/2 teaspoons crushed coriander seed (dhania)
- 1/4 teaspoon turmeric (haldi)
- 1/4 teaspoon red chili powder (TFD recommends a not hot version such as Kashmiri chili powder or try hot paprika instead)
- 1 teaspoon salt
- 1 teaspoon mango powder (amchoor)
- 2 tablespoon chopped cilantro (hara dhania) to garnish
Instructions
- Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan.
- Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.
- Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.
- Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.
- Turn off the heat and add cilantro. Mix it well and serve it hot.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 278.63 kcal
- Sugar: 2.56 g
- Sodium: 605.09 mg
- Fat: 7.72 g
- Saturated Fat: 0.57 g
- Trans Fat: 0.05 g
- Carbohydrates: 48.53 g
- Fiber: 6.62 g
- Protein: 5.83 g
- Cholesterol: 0.0 mg