Free Recipe Potatoes with Asafetida and Cumin
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Potatoes with Asafetida and Cumin Recipe
2 tb Light vegetable oil
1/4 ts Whole cumin seeds
1/4 ts Turmeric powder
1 ts Sea salt
1 -2 hot red peppers, dried
4 -5 medium-sized potatoes
1/8 ts Asafetida, ground,
-or 1/8-inch lump
1-1/4 c Canned tomato sauce
Potatoes with Asafetida and Cumin Preparation
Wash, peel and quarter potatoes. Place them in a bowl with cold water to cover. In 2-3-quart pot, heat oil over medium heat. As it heats, drain potatoes in a colander. When the oil is hot, add asafetida; after it sizzles in about 5 seconds, add cumin seeds; when they sizzle and change color in 5 to 10 seconds, add the red peppers, which will begin to change color in just 2 or 3 seconds. Now add the drained potatoes and turmeric. Fry the potatoes for about 2 minutes, stirring occasionally. Add 2 cups water, tomato sauce, and salt. Bring to a boil. Cover and allow to simmer very gently for about 1« hours. Serve in a deep dish and permit diners to ladle individual servings in their own small bowls. Flatbreads provide an excellent accompaniment to this dish. Leftovers can be mashed in a blender to reincarnate as a delicious soup. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 5
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