Simple potato subzi
Made with minimal spices, this simple potato subzi is a comforting soul food prepared in no time. It is a versatile, dry sauté that captures the heart of home-style Indian cooking. Known for its golden-yellow hue and tender texture, it’s a quick-fix dish that relies on just a handful of pantry staples to create a savory, comforting side. Cubed or sliced potatoes are gently steam-cooked in a covered pan until they are fork-tender on the inside with a light, golden sear on the outside. A simple, high-heat "tadka" of mustard seeds, cumin, and turmeric in hot oil infuses the potatoes with an earthy, warm aroma. Subtle heat from green chilies and a hint of ginger garlic provides a gentle contrast to the mild, buttery starch of the potatoes. The perfect partner for Poori, Roti, Dosa or Dal-Chawal, it also makes an excellent filling for travel-friendly sandwiches or wraps.
Equipment
- 1 Kadai
- 1 large spoon
- 1 chopping board
- 1 knife
- 1 potato peeler
Ingredients
- 5 large potatoes, peeled and chopped
- 1 cup water
- 1 onion finely chopped
- 1 tsp ginger garlic paste
- 2-3 split green chillies (optional)
- 1/4 tsp haldi powder or turmeric powder
- handful of coriander
- 1/2 lemon's juice
For the tempering
- 1/4 tsp hing or asafetida
- 1 tbsp oil
- 1/2 tsp rai or mustard seeds
- 1/2 tsp jeera
- 1 tsp urad dal
- 1 tsp channa dal
- 5-6 kadi patta or curry leaves
Instructions
- Wash, peel and chop the potatoes into small cubes and keep aside.
- Chop the onion and keep aside.
- Now in a kadai, put 1 tbsp oil. Once it becomes hot, add in the mustard seeds. Once they start spluttering, add in the jeera, urad dal, channa dal, hing and kadi patta. If you want some incorporate some heat you can add in some split green chillies. Saute 10 seconds until the urad dal and channa dal become slightlly golden and the raw smell of the hing goes away.
- Now put in the chopped onion and add salt to taste. The salt will cause the onions to release their water and cook down sooner. Saute the onions until translucent.
- Add in the haldi and saute for 5 seconds.
- Add in the chopped potatoes and mix around well until all the potatoes are covered with the haldi and onions.
- Now add 1 cup water, adjust salt if required and cover and cook for 15 mins until done.
- If you like your potatoes more liquidy, soggy or mushy increase the water by 1 more cup and cook for 5 mins more.
- After 15 mins, open the lid and squeeze in the juice of half a lemon and give the potatoes a good mix.
- Lastly garnish with some chopped coriander.