Vegetarian Idaho® Potato Roganjosh
Roganjosh is a highly aromatic and delicious North Indian meat-based gravy dish. This recipe gives this dish a vegetarian spin by substituting the meat with classic Idaho® potatoes.
Read Priya's entire post here.
- 4-6 Idaho® russet potatoes
- 1 medium onion
- 1-2 star anise
- Half an inch ginger
- 3-4 garlic cloves
- ½ a cup of Greek yogurt
- 1 teaspoon turmeric powder
- 1-2 teaspoons red chili powder
- 1 teaspoon cinnamon powder
- 1 teaspoon cardamom powder
- 1 teaspoon cumin powder
- 1 tablespoon vegetable oil
- 1 teaspoon black sesame seeds
- 1 teaspoon fennel seeds
- 1-2 bay leaves
- A pinch of asafetida
- 1 teaspoon Garam Masala
- 1 teaspoon ginger powder
- Salt as needed
- 2-3 tablespoons chopped cilantro
- Par boil the potatoes in salt water, then peel and cut them in cubes.
- Chop the onion and add half of it along with the star anise to boiling water. Let the water boil for 15 minutes.
- Strain the water, discard the star anise, allow the boiled onion to cool. Then grind to a smooth paste along with ginger and garlic.
- Next, marinate the potatoes. To prepare the marinade, add the Greek yogurt, turmeric powder, red chili powder, cinnamon powder, cardamom powder and cumin powder together in a bowl.
- Then add the freshly ground onion paste. Mix everything together and add the potato cubes to the bowl.
- Coat the potatoes evenly with the marinade and refrigerate for about 60 minutes.
- Heat oil in a pan. Once it’s hot enough add and sauté the black sesame seeds, fennel seeds, asafetida and the bay leaves for about 30 seconds.
- Add the remaining chopped onion to the pan and sauté until the onion turns translucent.
- Add the marinated potatoes to the pan. Cook for 10-15 minutes, with the pan covered.
- Add the salt, Garam Masala and ginger powder to the pan and mix thoroughly.
- Add some water, if needed, to get the desired consistency.
- Continue to cook the potatoes until they become soft.
- Remove from heat and add chopped cilantro.
Asafoetida, also known as asafetida and hing, is a staple ingredient in Indian cooking and most commonly used in vegetarian recipes.