By Daksha L.
India is the second largest producer of potatoes in the world. Potatoes play a huge role in Indian cooking and are in almost every dish. It is hard to imagine Indian food without them. This is kind of funny because potatoes were introduced to India fairly recently, by the Portuguese in the late 16th and early 17th centuries. In Hindi potatoes are called aloo.
Potatoes originated in South America in the Andes (Peru, Ecuador, and Bolivia). The earliest evidence of potato consumption comes from the Southern Andes about 7500 years ago. There are about 4000 varieties of potatoes native to the Andean Highlands!
Fun Fact: 2008 was the International Year of the Potato (observed by the United Nations)!
- 5 large boiled potatoes, cut into 1 inch pieces
- Cumin seeds 2 teaspoons
- Oil 5 tablespoons (peanut or canola or vegetable)
- Salt to taste
- Red chili powder 1/2 teaspoon
- Turmeric powder 1 teaspoon
- Coriander seeds crushed 1 tablespoon (optional)
- Roasted cumin powder 1 teaspoon
- Dry mango powder (amchur) 1 teaspoon (optional)
- Fresh cilantro leaves 2 tablespoons
- Green Peas (optional) ½ cup
Heat oil in a wok or a pan
Add cumin seeds
Add the crushed coriander seeds, turmeric, chili powder and salt into the oil and then quickly add the potatoes.
Stir well till all the potatoes are covered by the masala (the spices).
Add green peas.
Cover the pan with a lid and cook on low heat for 3-4 minutes.
Remove the lid, sprinkle in the amchur powder.
Put in a serving dish and sprinkle with cilantro.