Equipment
Ingredients
Potatoes
- 800 g waxy potatoes, peeled and cubed into 2.5cm pieces
- 2000 ml water
- 10 g salt
Tempering & Spices
- 45 ml mustard oil
- 3 g cumin seeds
- 4 g black mustard seeds
- ½ g asafoetida (hing), powder
- 12 fresh curry leaves
Aromatics & Masala
- 15 g ginger, julienned or minced
- 2 green chilies, slit lengthwise
- 1½ g turmeric powder
- 3 g kashmiri chili powder
- 4 g coriander powder
- 3 g amchur (dried mango powder)
- 1½ g garam masala
- 3 g salt
Garnish
- 15 g fresh coriander, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 292 kcal
- Protein
- 5 g
- Carbohydrates
- 40 g
- Fat
- 13 g
- Fiber
- 17 g
- Sugar
- 2 g
- Sodium
- 1295 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 1002 mg
- Calcium
- 48 mg
- Iron
- 2.0 mg
- Magnesium
- 62 mg
- Phosphorus
- 131 mg
- Zinc
- 0.9 mg
- Vitamin A
- 5206 mcg
- Vitamin C
- 54 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 2 mcg
- Water
- 510 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the cubed potatoes in a large pot and cover with water and 10g salt. Bring to a boil over high heat, then reduce to simmer until potatoes are just fork-tender but firm (approx. 8-10 minutes). Do not overcook. Drain and set aside to steam dry.
Heat the oil in a heavy-bottomed wok or skillet over medium-high heat. If using mustard oil, heat until it smokes slightly to remove the raw pungency, then lower heat.
Add mustard seeds. Once they crackle/pop, add cumin seeds, asafoetida, and curry leaves. Sauté for 30 seconds until aromatic, being careful not to burn the spices.
Add the ginger and green chilies. Sauté for 1 minute until the raw smell of ginger dissipates.
Reduce heat to low. Add turmeric, chili powder, and coriander powder. Stir immediately for 15-20 seconds. If the pan is too dry, add a tablespoon of water to prevent the spices from burning.
Add the boiled potatoes and the remaining salt (approx 3g). Increase heat to medium-high and toss gently to coat the potatoes in the masala. Pan-fry for 5-7 minutes, stirring occasionally, until potatoes develop a slight crispy crust.
Turn off the heat. Sprinkle the amchur (dried mango powder) and garam masala over the potatoes. Toss well to combine.
Garnish with fresh chopped coriander and serve hot.
Chef's Notes
- Texture Secret: If time permits, boil the potatoes a few hours in advance and refrigerate them. Cold potatoes have retrograded starch, meaning they hold their shape significantly better when stir-fried.
- Spice Bloom: Blooming the spices (tempering) in hot oil is the most critical step. If the oil isn't hot enough, the mustard seeds won't pop and will taste bitter. If too hot, the cumin burns instantly.
- Acid Balance: If you cannot find Amchur (dried mango powder), use fresh lemon juice, but add it only after removing the pan from the heat to preserve its brightness.
- Serving Suggestion: This dish pairs exceptionally well with 'Poori' (fried bread) or simple Dal and Rice.
Storage
Refrigerator: 3 days — Store in an airtight container. Flavors often improve the next day.
Reheating: Reheat in a pan over medium heat with a splash of water to refresh the moisture, or microwave covered.
Troubleshooting
Spices taste bitter or burnt
Cause: The oil was too hot when powdered spices were added
Fix: Cannot be fixed; must restart the spice tempering (tadka)
Prevention: Turn heat to low or remove pan from heat before adding turmeric and chili powder
Potatoes are mushy and breaking apart
Cause: Overcooked during the boiling stage
Fix: Avoid tossing excessively; gently fold or just shake the pan to mix
Prevention: Boil potatoes only until fork-tender, not soft; use waxy potatoes
Cultural Context
This style of 'sukhi' (dry) vegetable preparation is a staple in North Indian and Pakistani households, often found in tiffin boxes for lunch. It relies on the technique of 'Baghar' or 'Tadka'—tempering spices in hot oil to release essential oils—which defines the flavor profile of South Asian cuisine.
