Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cool to room temperature.
Once the potatoes have cooled, peel and cut into bite-sized cubes. Place into a mixing bowl, and sprinkle with ground cumin, coriander, amchoor, red pepper flakes, and salt. Toss gently to evenly coat the potatoes with the spices.
Heat the vegetable oil in a large skillet over medium heat. Stir in the whole cumin seeds, and cook until they begin to pop, about 30 seconds. Add the potatoes; cook, stirring occasionally until the potatoes have heated through.
This is very easy to make and utterly delicious! Great with rice and dal. I also tried it as a samosa filling and it was perfect. The only changes were: I cubed and pressure cooked the potatoes to save time instead of boiling them whole and then cubing them. Also, I used lemon juice instead of amchoor which I didn't have. Many thanks, DesiCook22. - 25 Aug 2013
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