Sookhe Aloo (Dry Potatoes) Recipe

Sookhe Aloo (Dry Potatoes) picture

Summary

Cooking Time20 MinDifficulty LevelMedium
Health IndexHealthyCuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Potatoes7 Medium, boiled in their jackets and cooled
 Vegetable oil10 Tablespoon
 Ground asafoetida/1/8-inch lump asafetida1⁄8 Teaspoon
 Fennel seeds1 Teaspoon
 Whole cumin seeds1 Teaspoon
 Black mustard seeds1 Teaspoon (Whole)
 Fenugreek seeds12 (Whole)
 Whole dried red peppers3
 Ground turmeric1⁄2 Teaspoon
 Salt1 1⁄2 Teaspoon
 Lemon juice1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2341 Calories from Fat 1367

% Daily Value*

Total Fat 155 g238.2%

Saturated Fat 20.1 g100.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2998.2 mg124.9%

Total Carbohydrates 235 g78.3%

Dietary Fiber 31.4 g125.5%

Sugars 11.6 g

Protein 28 g56%

Vitamin A 17.8% Vitamin C 414.4%

Calcium 28.7% Iron 85.7%

*Based on a 2000 Calorie diet

Directions

Just before you start, peel the boiled potatoes and dice them into pieces about 1 inch by 1/2 inch.
In a wok, karhai, or 10-12-inch pot, heat the oil over medium flame.
When very hot, put in first the asafetida, 5 seconds later the fennel and cumin seeds, then the mustard seeds and fenugreek seeds in quick succession.
As they begin to change color and pop (about 10 seconds), add the red peppers.
As soon as the red peppers swell and darken, add the diced potatoes, turmeric, and salt.
Keep on medium heat and fry, turning gently so as not to break the potatoes.
Fry for 15 to 20 minutes, until the potatoes are browned unevenly.
Squeeze lemon juice over potatoes, and check the salt.
To serve: Lift out carefully with a slotted spoon and serve in a shallow dish.
Warn guests not to bite on red peppers unless they mean to.
This dish goes very well with most Indian meals, (I used to take soqkhe aloo, parathas, and mango pickles to school as my lunch.) It can be taken on picnics, where it can be heated in aluminum foil and served with parathas or pooris, or it can be served with a lamb or pork roast as a "different" kind of starch.
Try it also with my marinated charcoal-broiled "Butterflied" Leg of Lamb.
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