Ingredients: |
Ingredients: 4 to 5 medium Yukon Gold or red potatoes (5 to 6 ounces each; see headnote)
2 tablespoons neutral oil, such as vegetable or canola
1/8 teaspoon ground asafetida or 1/8-inch lump asafetida
1/2 teaspoon whole cumin seeds
1 to 2 dried hot red chiles (optional)
1/2 teaspoon ground turmeric
2 cups water
One (15-ounce) can no-salt-added tomato sauce (or 1 3/4 cups)
1 teaspoon fine salt
Chapati, paratha or puri, for serving (optional)
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Directions: |
Directions:Step 1
Wash, peel and quarter the potatoes. Put them in a bowl and cover with cold water.
Step 2
In a 2-quart pot over medium heat, heat the oil until it shimmers.
Step 3
While the oil is heating, gather and measure out the asafetida, cumin seeds, chiles, if using, and turmeric. Drain the potatoes and place them, and the seasonings, near the stove.
Step 4
When the oil is ready, add the asafetida and let it sizzle for about 5 seconds. Add the cumin and cook until the seeds start to hiss and change color, turning darker, after 5 to 10 seconds. Add the chiles, if using, and fry until they darken, about 10 seconds. Carefully add the drained potatoes and turmeric to the pot, stirring the potatoes occasionally to coat with the spices. Fry the potatoes for about 2 minutes.
Step 5
Add the water, tomato sauce and salt; stir to combine and bring the mixture to a boil. Cover, decrease the heat to low and simmer gently, until potatoes are very soft but still hold their shape, 1 hour and 10 minutes to 1 1/2 hours. Avoid stirring the potatoes toward the end of cooking time because they could fall apart.
Step 6
Serve warm, family-style, with chapati, paratha or puri, if desired.
Variations
The potatoes can be served as a soup. Use an immersion blender to puree until smooth. (Alternatively, you can puree the soup in batches in a blender: To prevent splatters, be careful to not fill it more than halfway, remove the center ring from the lid, and hold a kitchen towel over the lid as you blend.) Reheat if needed by returning the soup to a pot over medium heat until warmed through. |
Personal
Notes: |
Personal
Notes: Nutritional Facts
Per serving
Calories
234
Fat
8 g
Saturated Fat
1 g
Carbohydrates
38 g
Sodium
634 mg
Cholesterol
0 mg
Protein
5 g
Fiber
5 g
Sugar
8 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “An Invitation to Indian Cooking: 50th Anniversary Edition” by Madhur Jaffrey (Knopf, 2023).
Tested by Ann Maloney.
Published November 27, 2023
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