Potatoes with Onions
Yield
6 servingsPrep
30 minCook
15 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
|
|
| 5 | tablespoons |
vegetable oil
|
|
| ⅛ | teaspoon |
asafetida
ground |
*
|
| ½ | teaspoon |
cumin seeds
whole |
|
| 2 ½ | teaspoons |
mustard seeds, black
whole |
|
| 3 | each |
red hot chili pepper, dried
|
*
|
| 1 | medium |
onions
coarsely chopped |
|
| ½ | teaspoon |
turmeric
ground |
|
| 1 ¼ | teaspoons |
salt
|
|
| 1 | teaspoon |
garam masala
|
*
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
|
|
| 75 | ml |
vegetable oil
|
|
| 0.6 | ml |
asafetida
ground |
*
|
| 2.5 | ml |
cumin seeds
whole |
|
| 13 | ml |
mustard seeds, black
whole |
|
| 3 | each |
red hot chili pepper, dried
|
*
|
| 1 | medium |
onions
coarsely chopped |
|
| 2.5 | ml |
turmeric
ground |
|
| 6.3 | ml |
salt
|
|
| 5 | ml |
garam masala
|
*
|
| 3E+1 | ml |
lemon juice
|
|
Directions
Boil potatoes in their jackets.
Peel them and mash coarsely with a fork or hand masher.
Heat the oil in a 10 to 12 inch skillet over medium heat.
When hot, first put in it the asafetida; after it has sizzled for a few seconds, add the cumin and mustard seeds; then in 10 seconds or so, the red pepper(s).
Use 1 for mildly hot, 3 for very hot.
When pepper changes color (1 to 5 seconds), put in the chopped onions and turmeric.
After the onions have cooked 3 to 5 minutes and turned brown at the edges, put in the mashed potatoes, salt, garam masala and lemon juice.
Fry, stirring and mixing, for 5 to 7 minutes.
To serve: Place in a warm dish and serve with Indian bread or remove whole red pepper and serve as an appetizer on top of Melba rounds.
