This is the recipe I turn to when I have to fix a meal quickly. It works as a yummy side dish or vegetable. This weekend too, we had my cousin visiting from Mumbai. I was under the impression that all meals would be out considering he would love to try out different cuisines. To my surprise or rather delight, he really wanted a home cooked meal especially something made by me. That’s just what any compulsive foodie wants to hear who loves to cook! I did not have much time as it was already 11:00 am and with no groceries in the house I knew I had to run and get some chicken, yogurt and vegetables while my hubby and cousin were busy playing Wii. But luckily I always have potatoes in the fridge so I decided I would quickly peel, chop and set the potatoes to cook while I ran and got some other ingredients for lunch.
The potatoes take all of 20- 25 minutes to cook but the good news is that prep time is less than 5 minutes. This dish goes well with chicken, lentils, biryani, pilaf and the list can go on. The potatoes are soft and naturally sweet balanced by the little spice of the red chilly powder making it everyone’s favorite!
- 2 pounds potatoes, peeled and cubed (I used Yukon Gold)
- 1/2 teaspoon asafoetida
- 1/2 teaspoon mustard seeds”Rai”
- 1/2 teaspoon red chilly powder ( I always use “Kashmiri Degi Mirch” which is less spicy but has a bright red color)
- 1/4 teaspoon turmeric “haldi”
- salt to taste
- 2-3 tablespoons canola oil
- 1/4 teaspoon cilantro for garnish ( optional)
Peel, wash and cube the potatoes. Keep the cubed potatoes immersed in a a bowl of water until ready to use.
Drain the potatoes and add them. Then add the turmeric, red chilly powder and salt to taste.
Mix well and cover on medium to low heat for 20 minutes or until the potatoes are cooked. During the 20 minutes, stir the potatoes in between to make sure they don’t stick too much to the bottom of the pan as there is no water in it.