Sookhe Aloo - Spiced, Flavorful Potatoes
A spicy, flavorful dish of cooked potatoes, peeled and diced, stir-fried with traditional Indian spices, to be served with Chapatis, Naan or Puris. Can also be served with other flatbreads like tortillas, Pita, Lavaash
Equipment
- Microwave oven preferred; if not available, the potatoes can be cooked by simmering in boiling water 3-4 quart (liter) pot on the stovetop - directions in Recipe Notes.
- Non-stick frying pan preferred; wide pan recommended to allow potatoes to be in maximum contact with the bottom of the pan; - this will lead to more even browning and enhanced flavor; if not available, an uncoated, stainless steel ot cast iron pan is fine - may need to use a little more oil, to prevent sticking and burning during the sauteing and simmering steps.
- shredder/grater for grating ginger (if using)
Ingredients
- 3 cups potatoes - cooked/boiled, peeled and diced bite-sized chunks
- 1.5 cups onions - finely chopped any kind OK (white, yellow, red)
- 1.5 tbsp oil any kind OK; mustard oil will impart a distinct flavor to the potatoes- if you've never used it before, be aware that not everyone likes its strong flavor
- 1 tsp cumin seeds
- 1/2 tsp salt adjust according to personal preference
- 1/2 tsp red chilli powder (cayenne) adjust according to personal preference
- 1/4 tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp amchur powder dried green mango powder - for tartness; if not available, use sour grape powder (middle-Eastern groceries), or squeeze lemon juice at the end
- 1/2 tsp fresh ginger (optional) - grated
- 2 cloves garlic (optional) - minced 1 tsp
- 1/4 cup fresh coriander (cilantro) - chopped
- 1 lemon lime/lemon- cut into wedges
Instructions
- Wash and scrub the potatoes to loosen and remove dirt. Make and X-shaped slash on 2 sides of each potato. Cook in the microwave: first on high for 2 min, then medium high ( 60 % power) for 6-7 min. Check for doneness; cook for a further 2-3 min on high, if need be. Allow to cool a little before peeling the still hot potatoes (they peel faster when still hot).
- While the potatoes are cooking in the microwave, chop the onions.
- Heat oil in a non-stick frying pan, add the cumin seeds.
- after about 30 seconds, when the cumin starts to brown a little, add the chopped onions, and saute. for a minute. Stir in salt, turmeric and chilli powder.
- Cover and cook on low heat, about 5 min.
- Remove cover, add remaining seasonings and stir fry on low heat for 3-4 min, until fragrant and the onions look lightly browned and caramelized.
- Add the potatoes to the browned seasoning mixture. Stir and spread the potatoes over the frying pan to form a single layer. Splash a little water (about 1/4 cup) all over; do NOT stir!
- Cover and simmer on medium-high heat for 6-7 min. Turn the heat off. Allow to stand undisturbed for 4-5 min.
- Remove cover and gently stir. the potatoes will be steaming hot and squishy soft. Try not to smash them while mixing!
- Garnish with cilantro, lemon wedges and serve hot with Chapatis, Naan, Puris, or non-Indian flatbreads like tortillas, pita bread, or Lavaash.
- Enjoy!
Notes
A fast-fix dish, with a microwave oven.
Stove-top directions for cooking potatoes:
Bring about 2 cups of water to boil in a 3-4 quart (liter) pot. Add skin-on whole potatoes, pierced with a fork in a few places; bring the water to a boil again, then decrease heat, cover and simmer until potatoes are tender - about 15-20 min. Check with a fork to see if potatoes are cooked. Turn off heat; after about 5 min, drain in a colander, allow to cool for a few minutes before peeling and dicing the potatoes.
Storing leftovers:
Store leftovers for 1-2 days in the refrigerator. when reheating, splash a little water, cover and microwave for 2-4 min till steaming hot again. serve hot!.
Nutrition
Calories: 170kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 4gSodium: 301mgPotassium: 575mgFiber: 3gSugar: 4gVitamin A: 161IUVitamin C: 12mgCalcium: 44mgIron: 2mg
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