Sukha Aloo
It’s been a couple of weeks of sick kids (don’t you love cold and flu season?). I made these potatoes today because I had a craving for carbs (probably lack of sleep), and well I figured these would do less damage than Fettuccine Alfredo. If you don’t have amchur powder handy, feel free to use a little extra lemon juice to add tartness. I love these wrapped up in a tortilla, or served with lentils on the side. They also make a great breakfast potato. Enjoy!
Ingredients
6 medium potatoes (roughly 5 cups)
1⁄4 cup oil
1⁄4 teaspoon cumin seeds
1 teaspoons Garam Masala
2 teaspoons coriander powder
1 teaspoon cumin powder
1⁄4 teaspoon turmeric
1⁄2 teaspoon amchur powder (mango powder)
Dash of cayenne pepper
Salt to taste
1⁄2 lemon
Instructions
- Peel and chop potatoes into bite sized pieces.
- Boil potatoes in salted water until just tender. (Do not overcook)
- Drain and set aside.
- In a large skillet heat oil over medium heat.
- Add cumin seeds.
- When seeds start to pop (roughly 30 seconds), add potatoes, stir.
- Add Garam Masala, coriander, cumin, turmeric, amchur, cayenne and salt to taste.
- Stir to coat potatoes with spices.
- Cook for roughly five minutes, stirring frequently.
- Squeeze lemon over the top of the potatoes and serve.
**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂