Indian Diced Potatoes with Onion and Tomatoes

This potato dish is adapted from a recipe in The Indian Vegetarian cookbook by Neelam Batra, who also has a web site, Neelam's California Indian Cuisine. Thanks to my friend Munira for recommending it! I made this dish for a bbq at Judi's the other night, and she said it was blog worthy :)


5 cups diced potatoes (~8-10 small red)
3 T olive oil
1-2 jalepenos, chopped (the original said 5!)
1 1/2 cups chopped onion
2 cups finely chopped fresh tomatoes
1 cup loosely packed finely chopped cilantro
2 T coriander
1 tsp cumin
1/2 tsp paprika
1 tsp salt
fresh ground black pepper
1/2 tsp garam masala
3 T chopped cilantro for garnish

Other vegetables as desired (I sometimes add peas or kale)

Pre-cook the potatoes: I cut them into chunks and use a microwave steamer (5 minutes), in batches.

In a pan, fry the onion and pepper a few minutes on moderately high heat. Add the tomatoes and cilantro and cook, stirring occasionally, until most of the liquid evaporates, 7-10 minutes.

Add the spices, mix, and then add the potatoes. If you add peas or kale, add them now. Reduce the heat to medium-low and continue to cook until the potatoes absorb all the flavors, about 10-15 min. Stir occasionally. Transfer to serving dish, garnish with garam masala and cilantro, and serve.

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