New Potatoes Cooked In Their Jackets Recipe


Cooking Time40 MinDifficulty LevelEasy
Health IndexAverageCuisine
VegetarianMain Ingredient
Interest Group


 New potatoes8 Medium (Depending On Size)
 Ginger piece1 1⁄2 Inch, peeled and coarsely chopped
 Ground turmeric1⁄2 Teaspoon
 Vegetable oil5 Tablespoon
 Whole cumin seeds1⁄4 Teaspoon
 Hot green chili/1/4 teaspoon cayenne pepper1⁄2 , finely sliced
 Chopped chinese parsley1 Cup (16 tbs) (Coriander Greens Or Cilantro)
 Salt1 1⁄4 Teaspoon
 Garam masala1 Teaspoon
 Ground coriander1 Tablespoon
 Lemon juice2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1296 Calories from Fat 701

% Daily Value*

Total Fat 79 g122.3%

Saturated Fat 10 g50.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5747.5 mg239.5%

Total Carbohydrates 133 g44.3%

Dietary Fiber 25.7 g102.9%

Sugars 1.4 g

Protein 13 g26.4%

Vitamin A 54.2% Vitamin C 247.9%

Calcium 40.4% Iron 34.9%

*Based on a 2000 Calorie diet


Wash the potatoes well, but do not peel.
Quarter them lengthwise, then dice them.
Set aside in a bowl of cold water.
Put the ginger in the electric blender with the turmeric and 3 tablespoons water.
Blend at high speed until smooth.
Heat the oil in a 10-12-inch heavy-bottomed pot over medium heat.
Add the whole cumin seeds, and after about 10 or 20 seconds, when they change color, add the paste from the blender and cook for about 1 minute.
Put in the sliced green chili if you are using it, and cook another 30 seconds.
Drain the potatoes and add them to the pot.
Fry them, stirring, for about 5 minutes.
Scrape the bottom of the pan as you stir.
Put in the Chinese parsley, lower heat a bit, and fry another 5 minutes, stirring gently.
Add the salt, garam masala, coriander, lemon juice, cayenne pepper if you are using it, and 3 tablespoons warm water.
Stir, scrape bottom gently, and cover.
Reduce flame to very low and let the potatoes cook about 25 minutes, until done.
Stir very gently every 10 minutes or so.
To serve: Lift out carefully and serve in warm shallow dish or platter.
Try these potatoes with roast pork or lamb.
They are very versatile in an Indian meal and can be served in an all-vegetarian lunch with cabbage, Carrots and Peas with Ginger and Parsley, Karhi, and riceā€”or they can be served with almost any meat or poultry dish.
They are very good with hot chapatis and Tomato and Onion with Lemon Juice.