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Herb Potatoes

29 Jan

Herb Potatoes.

Red potatoes are boiled till just soft and diced. Dice potatoes are briefly fried in whole spices and finished with chopped herbs. Serve herb potatoes hot with steamed rice and dollop of ghee.
Makes: around 4 Servings of Herb Potatoes.


Red Potatoes 4 – 5
Mint Leaves 1/4 Cup
Cilantro 1 Cup Packed
Onion 1
Coriander Powder 1 tsp
Green Chiles 2 – 3
Turmeric Powder a big pinch
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and finely chop cilantro and mint leaves.
Peel and finely chop onion.
Remove stems, wash and finely chop green chiles.

Halve the potatoes and boil them in salted water until soft.
Peel and chop the boiled potatoes into small cubes.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped onion.
When onion turns translucent, add boiled potato cubes, turmeric powder and salt.
Stir fry for a minute or two and finally add coriander powder, chopped cilantro and mint leaves.
Fry briefly and remove from heat.
Serve herb potatoes hot with steamed rice and dollop of ghee.
Notes: Make sure not to overcook potatoes.

Suggestions: Don’t over fry once the herbs are added at end.
Variations: You can also deep fry the potatoes if you wish.
Other Names: Herb Potatoes.