Sukha Aloo - Potatoes with Indian spices Recipe

• 5-6 Russet or other potatoes washed, striped (peeled leaving some of the skin on), and chopped in 2/3 inch cubes
• 1/3 cup vegetable oil
• 1 tsp Cumin Seeds (I used 1 tsp mustard seeds and 3/4 tsp ground cumin)
• Pinch of asafoetida (don't have so I left out)
• 3/4 tsp ground tumeric
• 1/2 tsp chili powder
• 1 tsp ground coriander
• 1 tsp mango powder (amchur) - I didn't use this
• 1 tsp kosher salt

1. Boil potatoes for 6-8 minutes until just softened
2. Heat oil in a skillet or large sauce pan over medium.
3. Add the cumin or mustard seeds (and asafoetida if you have it) and let them sizzle for 30 seconds.
4. Add all the spices and the potatoes.
5. Stir fry gently for 1-2 minutes.
6. Cover and cook for 5-6 minutes.
7. Uncover and stir for another 60 seconds before removing to serve.
8. (You can just stir fry without covering but they may be a little dry)

potatoes, vegetable oil, cumin, asafoetida, ground tumeric, chili powder, ground coriander, mango, kosher salt

Taken from cookeatshare.com/recipes/sukha-aloo-potatoes-with-indian-spices-17392 (may not work)