Comfy Potatoes

This simple and handy recipe upgrades a boring pot of boiled potatoes to a zesty and interesting meal.

There is something so soothing and grounding about these nicely seasoned potatoes sizzling in the cast-iron skillet. A perfect meal when you want to feel nurtured and nourished.

Comfy Potatoes

Serves 4
  • 2 lbs Potatoes, peeled
  • 1 tablespoon Salt
  • 2 tablespoons Ghee
  • 1 Onion, chopped
  • 1/2 teaspoon Coriander Powder
  • 1/2 teaspoon Cumin Powder
  • 1/2 teaspoon Fennel Powder
  • 1/2 teaspoon Turmeric powder
  • Freshly ground Black Pepper to taste
  1. Place the potatoes in a medium saucepan. Pour in water just to cover, and add the salt. Bring to a boil. Simmer covered for about 15 minutes or until tender.
  2. Meanwhile, in a large frying pan on medium low heat, melt the ghee. Add the coriander, cumin and fennel powders. Sautee frequently stirring, for a minute until the spices start releasing their fragrance.
  3. Add the onions. Stir for 2-3 minutes.
  4. Add the turmeric. Continue cooking until the onions are soft. Should take around 5-7 minutes.
  5. Drain the cooked potatoes and mix them with the onions in the frying pan. Add black pepper and salt if needed. Gently stir on low heat until thoroughly mixed.
  6. Transfer to a serving bowl and serve.

 

About Larisa Litvin

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  1. dina ahmed says:

    Thanks alot for this useful nice simple recipes
    I just hace one question is the potato good or bad for vata as i always read to avoid it nd to have sweet potato only?

    1. Larisa Litvin says:

      Dear Dina,
      Since potatoes (especially in their raw form) possess several Vata aggravating properties, such as light, cool, and dry, they are not recommended for a regular Vata diet.
      But our Comfy Potatoes recipe balances these qualities by boiling and sautéing potatoes with ghee and spices. Thus, making this dish suitable for all three doshas.
      I hope, you will enjoy this simple and nourishing recipe!

  2. Irina says:

    Thank you for the recipes, I enjoy them. Please, would you clarify about the use of onions and garlic in Ayurveda? I found mixed info, some state they should be avoided. What about chives? Are they milder and better to use, especially in their cooked form? Thank you in advance.

  3. Larisa Litvin says:

    Dear Irina,
    I’m so glad that you enjoyed this simple and nourishing recipe!
    Yes, I agree, there is a controversial issue about garlic and onions in and Ayurveda. This is happening mostly due to a rajasic nature of Allium genus plants which include onion, garlic, scallion, shallot, leek, and chives. But on the other hand, Ayurveda widely uses them as blood purifiers and antiviral agents. So, my advise, use them in moderation and mostly cooked.

  4. Irina says:

    Thank you so much!

  5. Larisa Litvin says:

    You are very welcome Irina!
    Thank you for stopping by! 🙂