Radhi Devlukia-Shetty’s Indian-Spiced Potatoes Are ‘Comforting, Satisfying and Nourishing’

Radhi Devlukia-Shetty’s potato is anything but boring.

“I love a good old simple baked potato, but here’s how we Indians do it! It’s all about bold, fresh spices [with] heat from fresh chili”, says the author of the new Joyful cook.

“It’s a comforting, satisfying and nutritious dish that doesn’t need more than a little raita or yogurt and some naan or rice to make it a satisfying carb meal,” adds Devlukia-Shetty, who is married to trainer Jay Shetty for life.

Jay Shetty and Radhi Devlukia-Shetty.

Mark Von Holden/E! Entertainment/NBC via Getty

Devlukia-Shetty shares 125 simple herbal recipes Joyful like this one. “It really doesn’t matter what you eat, it’s how you season it and taste it,” she told PEOPLE in August when announcing the book. “You can take the humble potato and transport yourself to different regions of the world with the spices you use.”

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Radhi Devlukia-Shetty ‘Bombay’ Potatoes with Indian Spices

2 lbs. small new potatoes, sliced ​​½ inch thick (about 6 cups)

1 tablespoon extra virgin olive oil

1 teaspoon cumin seeds

1 teaspoon of brown or black mustard seeds

½ tablespoon grated fresh ginger (from 1 [2-in.] piece)

½ to 1 tsp. chopped fresh hot Indian or Thai green chilies (from 2 chilies)

1 teaspoon of garam masala

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

1 cup of canned pureed tomatoes (from 1 [15.5-oz.] can)

½ teaspoon kosher salt

¼ cup chopped fresh cilantro leaves

1. Bring a large pot of salted water to a boil over medium-high heat. Add potatoes; cook until fork tender, 8 to 10 minutes. Drain the potatoes and let them steam dry in a colander.

2. Meanwhile, heat the oil in a large pan over medium-high heat. Add cumin seeds and mustard seeds; cook, stirring constantly, until seeds begin to pop, about 1 minute. Add ginger and green chilies; cook, stirring constantly, until fragrant, about 1 minute. Stir in garam masala, coriander, cumin and turmeric; cook, stirring constantly, until fragrant, 1 to 2 minutes. Reduce heat to low, add tomatoes and salt; bring to a boil, stirring occasionally. Continue to simmer, stirring occasionally, until the sauce thickens slightly, 3 to 4 minutes.

3. Add the potatoes to the spicy tomato sauce and continue to simmer, stirring occasionally, until the potatoes are heated through, 2 to 3 minutes. Remove from heat, top with cilantro; serve immediately.

Serves: 6 Active time: 15 minutes Total time: 25 minutes

Categories: Trends
Source: HIS Education