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Mustard oil has always been an integral part of healthy eating and cooking in the hilly regions of India… like Himachal Pradesh, Uttarakhand and Kashmir. That’s why P Mark Mustard Oil has been a part of the culinary traditions of these regions for more than eighty years.
Today, we explore a delightful potato dish from the Kumaoni region. The potato grows abundantly in the Himalayan foothills and the local populace have some great recipes using potatoes in really creative ways.
Here are the ingredients that you will require:
• Potato: 3 large • Mustard Oil: 3 tablespoon • Fresh Coriander Leaves (Dhania): 2 tablespoon, chopped • Coriander (Dhania) Powder: half a teaspoon • Cumin Seeds (Jeera): half a teaspoon • Red Chilli Powder: 1 teaspoon • Dry Red Chillies: 2 to 3 • Turmeric (Haldi) Powder: half a teaspoon • Asafoetida (Heeng): half a teaspoon • Salt: to taste
Preparation:
Boil the potatoes till they become slightly soft. Now peel them and cut them into slices.
Method:
Heat a little of the Mustard Oil in a pan on low heat and add the Cumin Seeds; when they start to splutter, add the Dry Red Chillies and Asafoetida and sauté till they are lightly fried.
Heat the rest of the Mustard Oil in another pan and add the sautéed and fried Cumin Seeds, Dry Red Chillies and Asafoetida along with Turmeric Powder, Coriander Powder, Red Chilli Powder and salt. Now add two tablespoons of water and mix thoroughly. Next add the sliced potatoes and mix well so that the spices coat each slice of potato.
Now place a lid on the pan, turn on the flame (set on low) and cook for around 10 minutes. Remove the lid and stir well. Use a fork to ensure that the potato slices have cooked well. Replace the lid and cook for another minute or so. Remove the lid and check. Once the potatoes turn soft and golden brown in colour, turn the flame up to high and stir vigorously to ensure that the contents don’t get burnt. After a minute (or less) turn the flame off.
Garnish your dish with fresh Coriander Leaves and serve hot. This potato preparation is usually eaten with Roti or Puri.
Enjoy the rich, traditional flavour of the hills!
