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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.

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

    Retail Store Hours: 10am-4pm M-F
    phone: 877-828-8824

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