"This is the prime example of how the humble potato along with sweetcorn and some pantry spices makes one of the yummiest side dish. Serve this with puri or roti and you have a homemade delicious meal. Boiling the potatoes the day before definitely makes the dish easy to do on the day."
Sweetcorn and Potatoes with Cumin
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- Recipe Card
Prep time: 5mins
Cook time: 40mins
Serves or Makes: 5
Recipe Card
ingredients
- 1 pound small potatoes
- 2 teaspoons dry mango powder
- pinch of asafetida
- 1 tablespoon cumin seeds
- 1 teaspoon carom seeds
- 1 tablespoons coriander powder
- 2 teaspoons red chili flakes
- 2 teaspoons red chili powder
- 1 tablespoon turmeric
- salt
- 1 cup sweetcorn
- 2 tablespoon vegetable oil
- 2 tablespoons chopped coriander leaf
- 1 tablespoon ghee
Method
Step 1
Wash potatoes. Cook them either in a pan with water till done or for one whistle in a pressure cooker. Let it cool. This step can also be done a day ahead which saves a lot of time.
Step 2
Peel potatoes and cut in quarters. Dry roast cumin seeds and crush them gently.
Step 3
Heat oil. Put in asafetida, crushed cumin seeds and red chili flakes. Let this sizzle.
Step 4
Add chopped potatoes. Put in salt and turmeric. Fry on medium heat for a few minutes.
Step 5
Add in the sweet corn. Next, put in red chili powder, carom seeds, coriander powder, turmeric, dry mango powder. Mix the spices with the potatoes and sweet corn. Turn the heat off.
Step 6
Sprinkle ghee and coriander leaf on top. Mix. Serve.