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Cumin and turmeric tempered potatoes

Simple is always good, and this great recipe cannot get simpler. This is a very traditional recipe that has been given a contemporary twist and presentation. i do love potatoes, but I cook them very rarely due to their high carbohydrate content. So when I cook them, the recipe should be spectacular. This is that recipe.

I like to use baby potatoes for this recipe, though regular ptatoes will work, mainly for the visual impact, In addition, I tend to leave the skin on to aviod food waste and the skins provide a nice texture to the dish. The soft potatoes are coated with whole cumin seeds that crunch on your palate and the chilies add a hint of spice, This is a dish that will disappear fast on the table so make a large batch.

This is a very contemporary Indian cookbook filled with fantastic recipes. Most of the recipes tend to be complex, but occasionally there will be simpler ones, like this one.

For more recipes from this amazing cookbook, click here.


1 lb baby potatoes, or regular potatoes

1 teaspoon turmeric

1 teaspoon salt

Water, as needed

For tempering:

3-4 tablespoons oil

1 tablespoons cumin seeds

2 tablespoons garlic, minced

1-2 dried red chilies

2 shallots, finely diced

2-3 green chilies, halved

1 tablespoon ginger paste

1/2 teaspoon turmeric

1 tablespoon lime juice

Cilantro, minced, to garnish

Add the potatoes, salt and turmeric to a deep pan and cover with water. Boil till the potatoes are cooked, 15-30 minutes, depending on the size of the potatoes. Check the potatoes by piercing a skewer through them, it should go through with minimal resistance. Do not overcook the potatoes and make them mushy, a little bite will provide a delicate texture. Remove and cool in cold water. You can cut the potatoes into halves or quarters depending on the size of the potatoes. Set aside.

Heat the oil in a wide pan and add the cumin seeds. when they crackle, 10-15 seconds, add the garlic and red chilies. cook till the garlic is a golden brown, about 30-40 seconds. Add the shallots and sauté till they are golden. Add the green chilies and the ginger and cook for 1 minute till the ginger paste is cooked and does not smell raw,.. Add the turmeric and give a quick stir. Add the potatoes and salt and toss well to coat them with the mix. Fry for 2-3 minutes till the spices coat the potatoes and the outside of the potatoes are crunchy. Squeeze in the lime juice and toss again.

Serve hot garnished with cilantro.

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