Description
These spiced potato wedges are a flavorful twist on a classic dish, perfect for pairing with phulka and dal.
Ingredients
Scale
- 3 tablespoons mustard oil (or any other cooking oil)
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- ½ teaspoon cumin seeds
- 1 teaspoon grated ginger
- 2 teaspoons chopped green chilies
- 1 pound potatoes (500 g, peeled and cut into ½ inch thick wedges)
- 2 tablespoons achari masala powder (recipe to make it is in the notes)
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon salt (or to taste)
- 1 teaspoon dry mango powder (amchoor)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Heat oil in a pan over medium-high heat.
- When the oil is hot, add asafetida and cumin seeds and let them crackle for 5-6 seconds.
- Add ginger and green chili and fry for 8-10 seconds, stirring frequently.
- Add potato wedges to the pan and fry for a minute.
- Now add achari masala powder, turmeric powder, Kashmiri red chili powder, and salt and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook until the potatoes are tender (10-12 minutes).
- Add a little water in between if the masala is drying. Stir a few times while cooking.
- Once the potatoes are cooked well, add dry mango powder and cilantro and mix well.
- Check for salt and add more if needed.
- Serve hot with phulka and dal.
Notes
- The achari masala powder is a spice blend; the recipe can be referenced in the notes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg