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November 23, 2007

Simple Potato Subji

We just ate puri-subji for breakfast-not highly recommended for health, but excellent for the
taste buds!

Puri are like chapati, but made with a drier dough, rolled a bit thicker and smaller and deep fried. Subji just means vegetable, but often refers to a cooked vegetable dish with lots of spices. D just rocked my world with the best potato subji, and I don't even like potatoes!

It looks like a long list of ingredients, and it is, but they are all spices, so you can substitute what you have on hand or leave something out. Just remember the powdered spices thicken the sauce, so try to make sure you have enough powdered spices if nothing else.


2 large potatoes

1 tspn cumin seeds
1/2 tspn ajwain seeds
3 cloves
4 cardamom pods
pinch of asoefatida

1 tspn salt
1 tspn cumin powder
1 tspn coriander powder
1/2 tspn cinnamon powder
1 tspn tumeric


Boil the potatoes in their skins till tender (we use the pressure cooker). Break them apart with your hands into big chunks.

Fry first five spices in ghee till fragant. add the potatoes and about one cup of water. Add powdered spices and simmer gently for a few minutes. Don't let it dry out, the potatoes should be in quite a thick, wet sauce. Add more water if needed.

Best served with chapati, so you can mash the potatoes into the sauce with the bread. But also very good with rice.

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