Indian Spiced Country Style Breakfast Potatoes Recipe

Uthale Phraid Aloo
Indian Spiced, Country Style Breakfast Potatoes
Submitted By: Taz


1 ½ lbs Yukon Gold Potatoes (Aloo) - cut into ½ inch cubes peeled or not - your choice
⅔ Cup Water - room temperature
4 Tbs Oil - can use peanut, grape seed, vegetable, or canola oil
1-3 Dried Red Chiles (Lal Mirch) - broken into small pieces - amount to taste
3 Tbs White Poppy Seed (Khus Khus)
½ tsp Coriander Seed (Dhania Saabut)
½ tsp Cumin Seed (Jeera)
½ tsp Nigella Seed (Kalonji)
½ tsp Fennel Seed (Saunf)
½ tsp Black Mustard Seed (Rai)
½ tsp Turmeric Powder (Haldi)
½ tsp Kosher Salt (Namak) or to taste

  1. Heat a large skillet, wok, or kadahi over medium heat until hot - Add poppy seeds and allow to cook while continuously stirring until poppy seeds darken a shade - Remove poppy seeds from pan and set aside to cool
  2. Return pan to heat and add oil - Heat until shimmering
  3. Add potatoes and fry until golden brown - Using a slotted spoon, remove potatoes from oil and transfer to absorbent paper to drain
  4. Add the dried red chiles to the oil and allow to blacken (DO NOT BURN) - Using a slotted spoon, remove chiles from oil and set aside
  5. Add the mustard seeds to the oil - As soon as the mustard seeds begin to pop, add cumin seed, nigella seed, and fennel seed - Stir in the turmeric powder and quickly follow with the fried potatoes, fried dried red chiles, and salt - Thoroughly combine
  6. Add water - Reduce heat to low - Cover the pan and allow to cook until potatoes are tender (apx 8-10 minutes)
  7. Transfer the roasted and cooled poppy seeds to a mortar and pestle, coffee grinder, or spice mill and grind into a fine powder
  8. Stir the poppy seed powder into the potatoes - This should form a thick paste that clings to the potatoes and absorbs all of the remaining liquid (if there is too much liquid in the pan, continue to cook until desired consistency is achieved)
  9. Serve hot with a dollop of plain yogurt and a sprinkle of minced fresh coriander

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