Indian Ginger Potatoes

  • Women‍‍`s Corner
  • October 17, 2022

This easy ginger potato dish is so flavorful. Make it even faster by cooking the potatoes ahead of time or using leftover potatoes. —Erin Kelkar, Norcross, Georgia


- 4 medium potatoes (about 1-1/2 pounds), peeled and cut into 1-inch pieces

- 2 tablespoons canola oil

- 1 medium onion, coarsely chopped

- 1 jalapeno pepper, seeded and finely chopped

- 1 tablespoon minced fresh gingerroot

- 1/2 teaspoon ground turmeric

- 1/4 cup water

- 1/2 teaspoon salt

Read More: Why We Choose Detox Tea?

- 1/4 teaspoon garlic powder

- 1/8 teaspoon cayenne pepper

- 2 tablespoons chopped fresh cilantro

Method: Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, jalapeno and ginger; cook and stir until onion is lightly browned, 3-4 minutes. Add turmeric; cook 1 minute longer. Reduce heat to low; add potatoes, water, salt, garlic powder and cayenne pepper. Cook, covered, until potatoes are heated through, 4-6 minutes, stirring occasionally. Sprinkle with cilantro before serving.

Read More: Some Major Health Benefits of Ginger, Lemon, and Apple Tea

Nutrition Facts: 3/4 cup: 201 calories, 7g fat (1g saturated fat), 0 cholesterol, 301mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

This recipe is taken from

Related Content

Leave a Comment