We’re onto recipe number two of four from Flavor Temptations.
Last week, I got to test their rajmah masala recipe, an Indian kidney bean dish that was absolutely delicious. This week, it’s curried potatoes.
As I mentioned last week, Flavor Temptations is an ethnic spicery that is dedicated to teaching people how to cook delicious Indian food at home. You can purchase their spice packets in Madison grocery stores or online, and with it you receive an authentic Indian recipe.
This curried potatoes dish required that I grab a pound of potatoes, some onions, and some olive oil, but everything else was provided in the packet.
What I love most about cooking Indian food is the complex smell of spices you get to enjoy as the dish develops. This one is no different. The combination of mustard seeds, cumin seeds, asafetida, turmeric powder, red chili powder, and coriander powder make this simple potato dish so much more.
While I’m no expert, I’ve cooked a decent amount of Indian food over the years. Still, this was my first time using asafetida. Ground asafetida is a white powder that when cooked, gives off a leek like flavor. It’s pretty common in Indian cuisines and like the more popular turmeric powder, is great for digestion.
If you’re new to cooking Indian food, this curried potato dish is a really nice place to start. Think of it as a familiar potato hash-style comfort food mixed in with exotic spices that add mounds of flavor. Check out Flavor Temptations website to see their other offerings and start cooking Indian food, you’ll be surprised at how easy it can be.
- 1 Curried Potatoes packet from Flavor Temptations
- ½ medium sized onion, chopped
- 1 lb potatoes, cut into 1 inch cubes
- 1 tablespoon cooking oil
- ½ teaspoon salt
- Heat oil in skilled over medium heat. Add mustard seeds and cook until they start to sputter.
- Lower heat, add cumin seeds and asafetida.
- Add onions and stir fry on medium heat for 2-3 minutes.
- Add potatoes, turmeric powder, red chili powder, coriander powder, and salt. Stir and cook covered on low heat for 5-6 minutes, stirring every 1-2 minutes.
- Uncover and cook on medium heat for an additional 5-6 minutes, stirring every 1-2 minutes until moisture evaporates.
- Sprinkle rice flour and stir fry on high for 2-4 minutes until potatoes are crisp.
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