Ben Tasker Eagle

Potato Cholay

Published: 2019-05-09 16:17:10 +0000
Categories: Sides, Vegetables,

Great as either a side or part of the main course

Cooking Time

Prep: 10 mins
Cooking: 30 mins
Total: 40 mins




  • 4 tablespoons of olive oil
  • 8 small red potatoes cut into 1/4 inch “coins”
  • Salt
  • 60ml water or broth
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 1 tablespoon (two inches) grated garlic
  • 1 tablespoon of turmeric
  • 1 tablespoon of garam masala
  • 1 tablespoon of cumin seeds
  • 1 tablespoon of ground coriander
  • 1 teaspoon of pepper
  • 1 tomato, diced (or can of diced tomatoes drained)


  1. Preheat a skillet over medium heat and add two tablespoons of olive oil. When the oil is hot, add the potatoes and a pinch of salt. Toss the potatoes to coat them in the oil.
  2. Cook the potatoes covered until soft. Add a tablespoon or two of the water or broth if the pan gets dry. This will take 10-15 minutes.
  3. Add the onions, another pinch of salt, ginger, and garlic and saute until the onions soften, 5-7 minutes.
  4. Add the spices and the tomatoes and cook until the tomatoes become warm and give off a little liquid.

Based On


Vegetables, Vegetarian, Vegan, Curry,
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