Potatoes with coriander and sun-dried mango

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

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.