Turmeric Potatoes

Turmeric and black pepper help reduce the Vata-aggravating qualities of potatoes giving this bright yellow dish tri-doshic properies. Take care when cooking with turmeric. It can stain instantly on any light-colored surface or fabric. And once set it can be hard to remove!

Turmeric Potatoes

Yields 4 Servings
  • 2 lbs Potatoes, peeled
  • 1 tablespoon Salt
  • 2 tablespoons Ghee or Oil for a vegan version
  • 2 Onions, chopped
  • 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 heat, melt the ghee (or oil). Add the onions. Stir for 2-3 minutes.
  3. Add the turmeric. Continue cooking until soft. Should take around 5-7 minutes.
  4. 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.
  5. Transfer to a serving bowl and serve.

About Larisa Litvin

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