Advertisement

Radhi Devlukia-Shetty's Indian-Spiced Potatoes Are 'Comforting, Satisfying and Nourishing'

"It’s all about bold, fresh spices [with] heat from fresh chiles,” says the author of the 'Joyfull' cookbook

<p>Jennifer Causey</p> Radhi Devlukia-Shetty

Jennifer Causey

Radhi Devlukia-Shetty's Indian-Spiced ‘Bombay’ Potatoes

Radhi Devlukia-Shetty's potatoes are anything but boring.

“I do love a good ol’ simple roasted potato, but here’s how we Indians do it! It’s all about bold, fresh spices [with] heat from fresh chiles,” says the author of the new Joyfull cookbook.

“It’s a comforting, satisfying and nourishing dish that doesn’t require more than a drizzle of raita or yogurt and some naan or rice to make it a cozy, carb-y meal," adds Devlukia-Shetty, who is married to life-coach Jay Shetty.

<p> Mark Von Holden/E! Entertainment/NBC via Getty </p> Jay Shetty and Radhi Devlukia-Shetty

Mark Von Holden/E! Entertainment/NBC via Getty

Jay Shetty and Radhi Devlukia-Shetty

Devlukia-Shetty shares 125 easy, plant-based recipes in Joyfull like this one. “It's really not what you eat, it's how you season and flavor it,” she told PEOPLE in August when announcing the book. “You can take a humble potato and take yourself to different regions of the world with the spices you use.”

Related: Ching-He Huang's 20-Minute Chicken and Sweet Corn Soup Is 'Substantial but Still Light'

Radhi Devlukia-Shetty's Indian-Spiced ‘Bombay’ Potatoes

2 lbs. baby new potatoes, cut into ½-in.-thick slices (about 6 cups)

1 Tbsp. extra-virgin olive oil

1 tsp. cumin seeds

1 tsp. brown or black mustard seeds

½ Tbsp. grated fresh ginger (from 1 [2-in.] piece)

½ to 1 tsp. chopped fresh hot Indian or Thai green chile (from 2 chiles)

1 tsp. garam masala

1 tsp. ground coriander

1 tsp. ground cumin

½ tsp. ground turmeric

1 cup canned crushed tomatoes (from 1 [15.5-oz.] can)

½ tsp. kosher salt

¼ cup chopped fresh cilantro leaves

1. Bring a large pot of salted water to boil over medium high. Add potatoes; cook until just fork-tender, 8 to 10 minutes. Drain potatoes, and let steam dry in a colander.

2. Meanwhile, heat oil in a large skillet over medium. Add cumin seeds and mustard seeds; cook, stirring constantly, until seeds begin to pop, about 1 minute. Add ginger and green chile; cook, stirring constantly, until fragrant, about 1 minute. Stir in garam masala, coriander, cumin and turmeric; cook, stirring constantly, until fragrant, 1 to 2 minutes. Reduce heat to low, add tomatoes and salt; bring to a boil, stirring occasionally. Continue to simmer, stirring occasionally, until sauce thickens slightly, 3 to 4 minutes.

3. Add potatoes to the spiced tomato sauce and continue simmering, stirring occasionally, until potatoes are warmed through, 2 to 3 minutes. Remove from heat, top with cilantro; serve immediately.

Serves: 6
Active time:
 15 minutes
Total time:
 25 minutes

For more People news, make sure to sign up for our newsletter!

Read the original article on People.