Ethn De Viennes Indian Style Potatoes
Discover the vibrant flavors of Ethn De Viennes Indian Style Potatoes, a delightful fusion of tender baby potatoes and aromatic Indian spices. This recipe combines cumin and mustard seeds with earthy turmeric, fiery red chili, and fragrant garlic and ginger to create a dish that’s as bold as it is comforting. Simmered with a rich tomato base and finished with fresh cilantro and a zesty splash of lemon juice, these potatoes are the ultimate side dish for pairing with fluffy naan, steamed rice, or your favorite curry. Ready in just 45 minutes and bursting with flavor, this dish is perfect for spicing up weeknight dinners or impressing guests with its authentic Indian-inspired taste.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili powder
- 1 inch, grated Fresh ginger
- 2 minced Garlic cloves
- 1 medium, finely chopped Onion
- 100 grams Tomato puree
- 2 tablespoons, chopped Fresh cilantro
- 1 teaspoon, or to taste Salt
- 50 milliliters Water
- 1 tablespoon Lemon juice
Instructions
Wash the baby potatoes thoroughly and boil them in water with a pinch of salt until they are tender but not falling apart. This should take about 10-12 minutes. Drain and let them cool slightly, then peel the skins if desired.
Heat olive oil in a large pan over medium heat. Add the cumin seeds and mustard seeds. Once the seeds start to pop, reduce the heat to low.
Add the grated ginger and minced garlic to the pan and sauté for 1-2 minutes until fragrant.
Add the finely chopped onion to the pan and sauté until golden brown, about 5-7 minutes.
Stir in the turmeric powder, ground coriander, ground cumin, and red chili powder. Cook for 1 minute to toast the spices.
Add the tomato puree to the pan and cook for 3-4 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate at the edges.
Gently add the boiled potatoes to the pan and mix until the potatoes are evenly coated with the spice mixture.
Add 50 milliliters of water to the pan, cover, and simmer on low heat for 5-7 minutes, allowing the potatoes to absorb the flavors.
Season with salt to taste and stir in the freshly chopped cilantro and lemon juice just before serving.
Serve hot as a side dish with rice, naan, or as part of a larger meal. Enjoy!
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2431 mg | 106% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 16.7 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3056 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
