Potatoes cooked with seasoning #1 (Chaunk 1) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 173) by Yamuna Devi

  • coriander leaves
  • potatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute peanut oil for ghee, and parsley for coriander leaves.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cauliflower and potato surprise (Gobhi aloo bhaji)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peanut oil for ghee, and parsley for coriander leaves.

  • Ganga108 on February 22, 2022

    I love to read Devi's notes. She talks about how simple changes to a dish changes the whole taste. The method of cutting the vegetables produces different flavours. Whether the tadka is added to the vegetables or the vegetables added to the tadka changes the flavours. The amount of time the tadka is cooked changes the flavours – it is more potent if you cook it fast or long. Heat and timing alter the flavours. Seasonings alter the flavours. So you can see that, with one vegetable and very few changes in the spices, you can create innumerable dishes. India truly is the cradle of the art of cooking vegetables. This dish is a great potato dish suitable for all seasons. It is a dry dish ie no gravy. It is one of 3 recipes she uses to showcase flavour differences with subtle recipe changes.

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