%%Include.http://www.tattvasherbs.com/header-include/%%
  Loading... Please wait...

Spicy Potatoes

  • 2—3 red potatoes
  • 1—2 medium parsnips
  • 1/2 bunch curry leaves
  • 2 tablespoon sunflower oil or ghee
  • 1/4 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1/8—1/4 teaspoon asafoetida
  • 1/2 teaspoon turmeric
  • 1 inch fresh ginger root, peeled and chopped
  • 1/2 to 2/3 cup of water
  • 1/2 teaspoon sea or rock salt
  • 1/2 teaspoon coriander powder

Wash vegetables and cut the potatoes in cubes and parsnips into 1/2 inch pieces. 

Chop curry leaves into 1 inch slices and finely chop the ginger. 

In a large skillet warm oil over heat. 

Add mustard seeds, cumin seeds and asafoetida. 

When the seeds pop, stir in turmeric , ginger root and vegetable. 

Add water and cook covered on medium heat till the potatoes and parsnips become soft and tender. 

Stir in the salt and coriander. Serve.


Sign up to our newsletter

Get in touch

  • Tattva's Herbs LLC
    9634 Roosevelt Way NE
    Seattle, WA 98115

    Retail Store Hours: 10am-4pm M-F
    email: info@tattvasherbs.com
    phone: 877-828-8824

Accept Credit Cards