• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Potatoes with Asafetida and Cumin

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 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


Wash, peel and quarter potatoes. Place them in a bowl with cold water to

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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?