Are you tired of wracking your brain for dinner ideas that are both quick and delicious on a hectic weekday? Look no further! We’ve got just the recipe that will not only save you time but also leave your taste buds dancing with joy. In this blog post, we’ll introduce you to a simple yet incredible potato dish that’s bound to please everyone at the table. Say hello to the aromatic magic of ginger and cumin that elevates this humble potato creation to a whole new level of culinary delight. This dish is inspired by aayi’s potato bhaji that I grew up eating.
Weeknights can be a whirlwind of activity. After a long day at work or a series of daily responsibilities, the last thing you want to do is spend hours in the kitchen. But settling for bland and uninspiring meals isn’t the solution. Instead, consider a delightful and hassle-free potato dish that will satisfy your hunger without robbing you of precious time.
Our weeknight wonder is none other than the Ginger and Cumin Potatoes. This dish is a testament to how a few simple ingredients can come together to create something extraordinary. The combination of earthy potatoes with the aromatic goodness of ginger and cumin creates a flavor profile that’s both comforting and exciting.
What sets this potato dish apart is the captivating aroma that fills your kitchen as you prepare it. The combination of ginger and cumin creates a fragrant symphony that’s as delightful to the nose as it is to the palate. The gentle spiciness of the ginger and the earthy notes of cumin complement the starchy sweetness of the potatoes beautifully. It’s a harmonious blend that can turn a simple side dish into the star of your weeknight dinner.
Ingredients: 3 cups chopped potatoes 1 tea spn cumin seeds 1/2 tea spn grated ginger 1 tea spn oil 4-5 curry leaves 1/2 tea spn mustard seeds A pinch turmeric 1 tea spn chilli powder 1 cup chopped bellpepper(optional) Salt Method: Heat oil and add mustard seeds, cumin seeds. When they start popping, add curry leaves. Add chopped potatoes, grated ginger, salt, turmeric powder, chilli powder. Mix everything very well. Add tiny bit of water, close the lid and let the potatoes cook half way through. Open the lid and add bellpepper. Close the lid again and let the potatoes cook completely. Serve hot. Serves: 3-4 Preparation time :20mins
Few days ago, I had posted a recipe for Curry leaves chutney powder . It is such a tasty and healthy powder that can go well as a side dish with rice, idlis or dosas. I made a big batch of it when my friend shared some fresh curry leaves. For a get together over the weekend, I thought I could make this curry leaves rice. It comes together quickly and is full of flavor. If you have the powder ready, you could make this with left over rice in under 10 mins.
Ingredients: 2 cups cooked rice 2 tbl spn of curry leaves chutney powder Oil 1 tea spn mustard seeds 1 tea spn urad dal 1 tbl spn peanuts Salt Method: Take cooked rice and lightly fluff it with fork to remove any lumps. Heat oil and peanuts and fry for sometime. Add mustard seeds, when they start popping, add urad dal. Let it become brownish. Now add curry leaves chutney powder and let it fry till a nice aroma comes out. Add all rice, mix very well. Adjust salt. Serve hot. Notes: If using freshly cooked rice, make sure it is at room temperature. Coconut oil works best but any other oil or ghee can also be used.
