Ingredients

  • 1 ¾ pounds (about 4 large) new potatoes or Maine potatoes
  • 4 tablespoons vegetable oil
  • Generous pinch of asafetida (available in Indian groceries), optional
  • 1 teaspoon cumin seeds
  • ¼ teaspoon ajwain seeds (strong, thymelike seeds) or 1/4 teaspoon dried thyme
  • 1 1-inch piece of fresh ginger, peeled and diced
  • 1 tablespoon ground cumin
  • 1 ½ teaspoons ground amchoor (green-mango powder)
  • ¼ teaspoon cayenne, or to taste
  • 1 tablespoon lemon juice
  • 1 teaspoon salt or to taste
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh coriander, optional
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      291 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 4 grams protein; 598 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. In a large pot of boiling water, cook the potatoes. Remove from water and set aside to cool. Cut them into half-inch cubes.
  2. Heat the oil in a large nonstick fry pan over medium-high heat. Add the asafetida, then the cumin seeds and the ajwain.
  3. Ten seconds later, add the ginger. Stir once or twice only, then add the potatoes, ground cumin, amchoor, cayenne, lemon juice, salt and pepper. Stir thoroughly, and heat through. Add the coriander, mix again and serve.

Dining and Cooking