Punjabi-Style Potatoes
If you, like me, love the flavors of Indian food, then these potatoes will become your new favorite side dish! These potatoes make a wonderful side to a curry or dal, but also work well with classic roast chicken or even burgers!
Ingredients
- 2 Tbsp. canola oil or use vegetable oil
- 1 yellow onion finely diced
- 1 Tbsp. fresh ginger peeled and minced, or use 3/4 tsp. ground ginger
- 3 cloves garlic minced, about 1 1/2 tsp.
- 1 jalapeño pepper halved lengthwise, seeded (a grapefruit spoon works well), and finely diced
- 1 tsp. curry powder
- 1 tsp. garam masala
- 1/2 tomato chopped
- 1 1/2 lbs. red potatoes chopped
- 1/2 tsp. salt
Instructions
- Heat a lidded large heavy skillet over medium heat and add the oil.
- When it is hot, add the onions, and when they start to brown after about 5 minutes, add the ginger, garlic, jalapeño, curry powder, and garam masala.
- Cook it for 2 more minutes, then stir in the tomatoes.
- Add the potatoes and salt and stir to coat them. Add 1 cup of warm water, bring it to a boil, cover, and reduce the heat to simmer it for 15 minutes, stirring occasionally.
- Uncover and simmer it for 10 more minutes or until most of the liquid is absorbed and the potatoes are very tender. Serve immediately.
Notes
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 142kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 182mgPotassium: 602mgFiber: 3gSugar: 3gVitamin A: 127IUVitamin C: 16mgCalcium: 24mgIron: 1mg
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