Gujarati Potatoes

The Food Network Canada used to air an Australian cooking series called Food Safari.  Each episode concentrated on the cuisine of a particular country and they would prepare a few dishes by Australian residents of that country.  Alas, the show does not air at this moment but I have fond memories as I travelled the world without leaving my sofa.  Obviously, India was in the spotlight the week I watched the making of Gujarati Potatoes.  These potatoes are a delicious side dish to even a non-Indian meal; the blend of seeds, spices,  coconut and sesame seeds are a pleasure for the eyes and the palate.  I used mini whole potatoes and did not peel them but any potato seems to work fine.  The only changes I made to the recipe was to add an additional teaspoon of yellow mustard seeds for more colour and I omitted the coriander (this time) because certain family members preferred I left it out.

1 pound of potatoes
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground turmeric
½ tsp. chili powder
2 tbsp. vegetable oil
1 tsp. black mustard seeds, 1 tsp. yellow mustard seeds
1 tsp. cumin seeds
5–10 fenugreek seeds
1 tbsp. desiccated coconut
2 tsp. sesame seeds

1. Boil the potatoes until tender. Drain the potatoes.

2. Blend together the first 4 ground spices:  cumin, coriander, turmeric and chili powder.  While the potatoes are still warm, mix them in with the spices.


Blend together cumin, coriander, turmeric and chili powders.


The four seeds that will be pan roasted clockwise: black mustard seeds, fenugreek seeds, cumin seeds and yellow mustard seeds.

3. Heat the oil and fry the next four seeds until aromatic.  Turn off the burner and mix the seasoned potatoes right in the pan.


4.  Mix the coconut and sesame seeds in a bowl and pour everything from the frying pan into the mixture.


dessicated unsweetened coconut and sesame seeds

5. Add chopped parsley or chopped coriander for more colour and flavour if you wish. Either way, these potatoes will disappear from your dinner table.


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