Masala na papeta

Masala na papeta

Spiced potatoes

By
From
Mr Todiwala's Bombay
Serves
4
Photographer
Helen Cathcart

The Parsees' love for potato has brought about the creation of several dishes either of potato in its own right, or as an addition to meats and other vegetables.

In my eyes, Pervin and my mother-in-law make this dish the best and it has become one of our family favourites. It’s simply delicious served as an accompaniment to meats, poultry and fried fish.

Ingredients

Quantity Ingredient
2 large potatoes, diced
2 tablespoons sunflower or rapeseed oil
1/2 teaspoon cumin seeds
1/4 teaspoon ground turmeric
1/2 teaspoon chilli powder
1 teaspoon lemon juice
salt, to taste

Method

  1. Par-boil the potatoes in just enough water to cover them for 5–6 minutes. Drain and set aside.
  2. Heat the oil in a frying pan and add the cumin seeds. Allow the cumin to sizzle for about 30 seconds until fragrant.
  3. Add the turmeric and the chilli powder and add the part-cooked potatoes.
  4. Reduce the heat and cover the pan. Cook gently, turning the contents from time to time until the potatoes are tender but still hold their shape.
  5. Sprinkle over the lemon juice and mix well. Season to taste with salt and serve hot.
Tags:
Mr
Todiwala
Todiwalas
Todiwala's
Indian
India
Bombay
Mumbai
Asia
Asian
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