Turmeric-Spiced Potato and Tomato Sauté

Recipe Collection: Dinner

Turmeric-Spiced Potato and Tomato Sauté is a vibrant vegetarian dish bursting with earthy flavors and a hint of spice. This Indian-inspired recipe is perfect for those seeking a gluten-free option, as it contains no allergens. The combination of tender potatoes and tangy tomatoes creates a satisfying side or main dish that pairs beautifully with rice or bread.

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Overview

Aloo Phujia is a vibrant and spicy Indian dish that combines the earthy flavors of potatoes with the tangy sweetness of tomatoes. This dish is seasoned with a blend of spices that provide a warm and aromatic kick, making it a perfect accompaniment to any meal.

Diet Type

Vegetarian

Allergies

None

Cuisine

Indian

Serving Size: 4

Cooking Time: 30 minutes

Ingredients

• 0.25 Cup (c) vegetable oil
• 1 Medium onion, minced
• 1 Teaspoon (tsp) salt
• 0.5 Teaspoon (tsp) cayenne pepper
• 0.5 Teaspoon (tsp) ground turmeric
• 0.25 Teaspoon (tsp) ground cumin
• 1 Pound (lb) potatoes, peeled
• 2 Medium tomatoes, minced

Steps

1. Heat 0.25 cup of vegetable oil in a medium skillet over medium heat.
2. Add the minced onion to the skillet and cook until lightly browned.
3. Stir in 1 teaspoon of salt, 0.5 teaspoon of cayenne pepper, 0.5 teaspoon of ground turmeric, and 0.25 teaspoon of ground cumin. Mix well to combine the spices with the onions.
4. Add the peeled potatoes to the skillet. Cook for about 10 minutes, stirring occasionally to ensure even cooking.
5. Add the minced tomatoes to the skillet, cover the pan, and continue to cook until the potatoes are soft, approximately 10 more minutes.
6. Serve hot as a side dish or a main course with rice or bread.

Enjoy the spicy and aromatic flavors of this classic Indian dish!