Potatoes with coriander and sun-dried mango

Name: Potatoes with coriander and sun-dried mango
Yield: Serves 4
Cuisine: India
Ingredients: 10 ml/2 tsp coriander seeds, crushed; 1-2 dried red chillies, sliced into 2-3 pieces; 1-2 fresh green chillies, chopped (deseeded if preferred); 60 ml/4 tbsp sunflower oil or light olive oil; 1 large onion, finely sliced; 5 ml/1 tsp ground cumin; 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped; 5 ml/1 tsp sun-dried mango powder (amchur) or 15 ml/1 tbsp lime juice; a lentil dish and/or a vegetable curry, and any Indian bread, to serve; 450 g/1 lb potatoes, cut into 2.5cm/1in cubes; 2.5 ml/½ tsp ground turmeric; 5 ml/1 tsp salt, or to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

In this recipe, Aloo Chokha, cubed potatoes are adorned with crushed coriander seeds, red and green chillies and fresh coriander leaves. Sun-dried mango powder, known as amchur, has a lovely sour flavour and is sold in Asian shops. If amchur proves difficult to find, lime juice can be substituted.

Ingredients

60 ml/4 tbsp sunflower oil or light olive oil
1 large onion, finely sliced

Asia
India
East India
Main course
Side dish
Gluten-free
Vegan

Method

Heat the oil over a medium heat. Fry the onion with the chillies for 6-7 minutes, until the onion is beginning to brown.
Add the coriander and fry for 1 minute. Add the cumin and turmeric and fry for 1 minute.