My love for potatoes knows no bounds. In fact, up until the age of 8 years old or so, potatoes and zucchini were the only vegetables I would eat. I was a very picky child. And, I continue to love potatoes. Especially, this recipe of Indian spiced potatoes with nutritious seeds and herbs. I promise that this will be one of the most flavorful potatoes you’ve ever had. The Ayurvedic benefits of the digestive seeds is an added bonus.
In the recent few years, the potatoes have gotten a bad rap especially by numerous weight-loss diets. However, research shows that they are actually quite high in nutrition. Potatoes are satisfying and contain vitamins such as vitamin C, vitamin B6, Potassium, Magnesium, Manganese, and fiber. Also, potatoes are naturally gluten free. As long as this humble vegetable is cooked in a healthy way (french fries do not count), potatoes can be included in a healthy seasonal diet. Learn more about Seasonal Living here.
So, here, I’m going to share my favorite ways to eat this comfort food. This recipe is made with a lots of beneficial herbs such as cilantro and fenugreek, and digestive seeds such as cumin, coriander, fennel, nigella, and mustard seeds. These spices and herbs make this dish super flavorful as well as increase the overall nutrition.
Herb and Seed Indian Spiced Potatoes
- 1 tbsp Coriander seeds whole
- 2 tsp Cumin seeds whole
- 1 tsp Mustard seeds yellow or black
- 1 tsp Fennel seeds whole
- 1 tsp Nigella seeds
- 1 tsp Turmeric powder (optional)
- 1 tbsp Fenugreek leaves dried
- Salt to taste
- Pepper to taste
- 1.5 lbs Red potatoes sliced roughly into ½ cm to ¼ cm thick discs
- 2 Tomatoes cut into quarters
- 4 clove Garlic sliced
- 2 Green chillies whole
- 1/4 cup Cilantro (for garnish)
- 3 tbsp Ghee or oil
- Heat 3 tbsp of oil or ghee in a pot on medium low heat. Add sliced garlic and sauté for about 20 seconds.
- Add coriander, cumin, fennel, mustard, nigella seeds to the pot. Sauté for about 1 minute until it all gets fragrant.
- Add the turmeric powder.
- Add the potatoes and stir to coat with the spice mixture. Cook on medium heat for about 6-8 minutes until potatoes are heated through and start to fry.
- Season with salt and pepper to taste.
- Now add tomatoes and green chillies and cover the pot. Turn the heat to medium low and let it cook for about 18-20 min.
- Make sure to check it halfway through and stir to move the potatoes. If potatoes start sticking to the bottom, add a little splash of water, no more than a quarter cup. Make sure that the heat is low. Cover the pot and cook for the remainder of the time until potatoes are soft.
- Once potatoes are soft, add dried fenugreek leaves and turn off the heat.
- Garnish with cilantro and a squeeze of lemon. Serve with some plain yoghurt and bread (such as a naan or roti) for a complete meal. These potatoes also makes a great side dish.
Did you make these herb and seed Indian spiced potatoes? Share a photo of your dish on Instagram with us and tag us at @DiaLiving or #dialiving. I’d love to see your version.