Serves: 5
Total Calories: 141
1. Cook the potatoes in lightly salted boiling water to cover until tender, about 20 minutes. Drain, let cool, then peel and finely chop. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the fenugreek seeds and mix in the potatoes.
2. Stir about 2 minutes, then add the ginger, green chile peppers, coriander, salt, and garam masala, and stir occasionally until the potatoes are golden, about 10 minutes.
3. Add the cilantro and mango powder and cook another 5 minutes. Remove from heat and let cool before using.
VARIATION: Mix in 1/2 cup thawed frozen peas, 1 cup finely chopped fresh spinach, or 1/2 cup soaked red lentils (dhulli masoor dal) along with the potatoes. Adjust the seasonings.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Potato Filling recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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