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Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
Heat the oil in the skillet. Add mustard seeds and shallots and toast for a 2-3 minutes until slightly soft. Add ginger and turmeric. Saute for 30 seconds, then add the potatoes.
These dishes are the go-to traditional dishes that fans of Indian food cook all the time, but with a vegetarian or vegan twist of course.
INGREDIENTS
- 2 tbsp coconut oil
- 1 tsp yellow mustard seeds
- 1 tsp of cumin seeds
- 2 shallots (finely diced)
- 1 tsp ginger (grated)
- ½ tsp turmeric
- 4 small potatoes, peeled and cubed
- ½ cup tomato puree
- ½ to 1 tsp cayenne pepper
- 2 tsp curry powder (taste and add more if you wish)
- Pinch of salt to taste
- 2 tbsp cilantro (optional, for garnish)
DIRECTIONS
- Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
- Heat the oil in the skillet. Add mustard seeds and shallots and toast for a 2-3 minutes until slightly soft. Add ginger and turmeric. Saute for 30 seconds, then add the potatoes.
- Add a pinch of salt, mix and cover the skillet with a tight lid. Keep the heat to the lower side.
- Add the tomato puree to the skillet along with the cayenne and curry powder and mix well. Continue cooking on medium-low heat for another 10 minutes and place the lid back on the skillet, making sure to stir a few times during cooking. The potatoes at the bottom of the pan should crust a bit but they shouldn’t burn.
- Once the potatoes are fully cooked, take the lid off and continue stir-frying, keep it at low heat. Add a pinch of salt to taste.
- Turn off the heat and garnish with cilantro (but optional). Serve warm.
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