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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	6			-	-	-	-
cumin	1 1/2	teaspoons	ground	11.8125	1.3936	0.561	0.7015
coriander	1 1/2	teaspoons	ground	8.046	1.4847	0.33399999999999996	0.4798
amchoor mango powder	1	teaspoon		-	-	-	-
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
salt	1	1/4 teaspoons		-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
cumin seed	1 1/2	teaspoons		11.8125	1.3936	0.561	0.7015

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.