|Potatoes||2 Large (Russet Potatoes / New Potatoes)|
|Cumin seeds||1 1⁄4 Teaspoon (Heaped)|
|Dhania powder||2 Teaspoon|
|Cayenne pepper/Red chili powder/cajun seasoning||1 Teaspoon|
|Olive oil/Any other oil||2 Teaspoon|
Peel the potatoes (if your are using russet potatoes) and chop them up into small cubes.
You won't need to do this, if you use the frozen hashbrown potatoes, since they are all chopped up and ready to go. If you are using the hashbrowns-go ahead and thaw them out.
Heat the oil in a large pan, and once it heats up, throw in the cumin seeds.
Once the cumin crackles, add the dhania powder, cayanne pepper and turmeric and stir it for a minute or two until the masala cooks a bit.
Add the potatoes and salt to taste and toss it well to mix all the seasonings.
Keep tossing it for a few minutes, and place a lid on the pot to cook the potatoes all the way through.
After 15 minutes, open the lid, and check if the potatoes are cooked(run a knife through the potatoes, and if it slides out easily, you're in business!)
Check the potatoes for seasoning, adding more masala/salt as required.
Serve the potatoes hot off the stove.
If you like your potatoes crispy, then stick them in a toaster oven on broil for 10 minutes or so, and devour hot!
This curry tastes fabulous with some dal chawal. Alternately you could eat it with parathas/tortillas or stuff it between a couple of slices of bread thats been spread with mango chutney and grill it in a panini grill to make curried paninis!
Calories 313 Calories from Fat 64
% Daily Value*
Total Fat 7 g11.4%
Saturated Fat 0.99 g4.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 220.1 mg9.2%
Total Carbohydrates 61 g20.5%
Dietary Fiber 9.9 g39.8%
Sugars 2.7 g
Protein 8 g15.2%
Vitamin A 21.7% Vitamin C 104.1%
Calcium 10.7% Iron 33.1%
*Based on a 2000 Calorie diet