0 (0)

Categories: Healthy Eating, Quick and Easy, Sides, Vegetarian

Bateta shaak

Curry -- the word is almost meaningless. In this country, it usually refers to a dish flavored with curry powder or something served at an Indian restaurant, as if all Indian dishes with spicy sauce could be lumped into a ... Read more

Total time: 25 minutes | Serves 4
Note: This recipe for potatoes cooked with Gujarati-style spices is from Ravi and Lata Merchant of Patel Brothers grocery in Artesia. Asafetida is available at Indian markets.
  • 1 tablespoon oil
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon cumin seeds
  • Dash of asafetida
  • 1/2 teaspoon turmeric
  • 1 (1-inch) piece ginger root, peeled and grated
  • 10 curry leaves
  • 1 pound potatoes, peeled and diced medium (to make about 2 cups)
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons chopped cilantro, for garnish

Step 1Heat the oil in a small saucepan over medium-low heat. Add the mustard seeds, cumin seeds, asafetida, turmeric, ginger and curry leaves and stir. Cook for several minutes, until the spices release fragrance and the seeds start to pop.

Step 2Add the potatoes and mix well. Add the water and salt to taste. Raise the heat to medium, bring to a boil, then reduce heat to simmer. Cover and cook until the potatoes are done, about 12 minutes.

Step 3Sprinkle with the coriander and cumin and mix well. Garnish with the cilantro, and serve hot with warm Indian bread (nan) for dipping.

Each serving:
128 calories; 2 grams protein; 21 grams carbohydrates; 3 grams fiber; 4 grams fat; 0 saturated fat; 0 cholesterol; 298 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Healthy Eating
Mediterranean ceviche
Petrale en papillote
Shrimp vindaloo
Tuna and cucumber with citrus mayonnaise