• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Maya's Potatoes

  • Recipe Submitted by on

Category: Side Dishes, Vegetables, Indian

 Ingredients List

  • 8 md Potatoes
  • Oil for deep frying
  • 1 Onion, coarsely chopped
  • 4 Garlic cloves, pressed
  • 6 tb Oil
  • 1 pn Asafetida
  • 7 Fenugreek seeds
  • 1/2 ts Fennel seeds
  • 1/4 ts Black onion seeds
  • 1/4 ts Black mustard seeds
  • 1 Bay leaf
  • 3 Dried red peppers
  • 1/2 ts Turmeric
  • 2 md Tomatoes, chopped
  • 1 pn Sugar
  • 1 1/2 ts Salt


Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking
the dish, cube them into bite-sized pieces. Heat oil over a medium flame.
Fry potatoes in small batches till golden brown on all sides. Drain & set
aside. Save some of the oil for later use. Blend onion & garlic with 3 tb
water. Heat 6 tb oil in large pot. When very hot, add asafetida,
fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick
succession. Fry 20 seconds till bay leaf darkens. Add paste from the
blender & turmeric. Fry, stirring for 5 minutes. Add tomatoes & sugar.
Gently stir in 2 c water, salt & potatoes. Bring to a boil. Cover & simer
for 10 minutes. Turn each potato over & simmer another 10 minutes. Serve

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