Chunks of warm potato tossed with cumin, turmeric and curry powder.
Delicious! I have one suggestion. When I was in Nepal a year ago, I watched someone make this recipe, only minus the cilantro (a delicious variation!) and I think with some red pepper. To make the flavor go all the way through the potatoes, she simply fried cut raw potatoes with the spices, and at least 4 Tbls of oil, for about 5 minutes and then added water and then pressure cooked everything together. The flavor went all the way through the potatoes! I have done this with just a covered pot and let it cook longer. Glad this great dish is on the site! - 04 Jan 2005 (Review from Allrecipes US | Canada)
A truly delicious side dish! We had it with Basmati rice and Indian Chicken Curry II. I did follow the advice of a previous reviewer and reduced the salt to just 1 tsp.. It was excellent. - 16 Sep 2007 (Review from Allrecipes US | Canada)
A Keeper - you must like cumin and curry!!! Had to use regular potatoes - put them whole in jackets in water, brought to boil, boiled another 20 min. When cooled, peeled off jackets. Cut potatoes into 1/4 in. slices. Followed recipe - having to use a bit more oil than called for. They are great hot and at room temperature - and what little was left I ended up noshing on cold for a snack the next day. - 05 Jan 2004 (Review from Allrecipes US | Canada)