Serves: 4
Total Calories: 317

1 tablespoon Basic Ginger-Garlic Paste or store-bought
2 tablespoons peanut oil
1 medium potato (any kind potatoes), peeled and cut into 1/2-inch pieces
1 (14-ounce) can lotus roots, , drained and roots cut into thin slices
1 teaspoon cumin seeds
1 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1/4 teaspoon ground paprika
1 teaspoon salt, or to taste
1/2 cup water
1/4 cup finely chopped fresh cilantro, including soft stems
1 teaspoon mango powder
1/4 teaspoon Garam Masala

1. Prepare the ginger-garlic paste. Then in a medium nonstick wok or saucepan, heat 1 tablespoon of the oil over medium-high head and cook the potatoes and lotus roots, stirring until golden, 5 to 7 minutes.

2. Push everything to one side of the skillet. Add the remaining 1 tablespoon oil and tilt the skillet to pool all the oil in the corner opposite the vegetables. When the oil is hot, add the cumin seeds they should sizzle upon contact with the oil. Quickly add the ginger-garlic paste and green chili pepper and cook, about 30 seconds.

3. Mix in the coriander, paprika, and salt and stir about 2 minutes. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the potatoes are soft and the lotus roots crisp-tender, 5 to 7 minutes. (Cook longer for a softer texture.)

4. Mix in the cilantro and mango powder, transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 317
Calories from Fat: 60

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