Turmeric potatoes dance on my mind and taste buds. This past summer I have been very inspired by Indian cooking. Maybe it was the heat, maybe it was the beautiful produce at the farmer’s market but I found myself cooking Indian food regularly. And these turmeric potatoes were one of my favorites. I made them often — one week even twice: once for my daughter’s birthday luncheon and another time for dinner for friends and family.

This recipe for Aloo Katliyan (Turmeric Potatoes) is originally from the beautiful Lake Palace Hotel in Udaipur where we stay during our Culinary Adventure in Rajasthan, India. I have slightly modified it but it still embodies the richness of this luxury hotel in the middle of a lake.

8 small sized yellow potatoes
generous oil for the bottom of the pan (olive, coconut, ghee, or other)
1 tsp mustard seeds
1 pinch asafoetida (if you have it)
20 each curry leaves (optional)
1/2 tsp whole dried red chiles, chopped
Salt to taste
1 1/2 tsp turmeric powder (divided)
1 lemon, juiced
fresh coriander for garnish
1 pinch chat masala (optional)
1. Peel and cut the potatoes into roundlets.
2. Boil the potatoes in water with 1 tsp turmeric until the potatoes are just done. Drain and set aside.
3. Heat oil in a kadhai, or frying pan. Add mustard seeds and let them crackle.
4. Add asafoetida,  curry leaves, chopped dried chile and turmeric. Add potatoes and salt and toss in the tempered spicy oil.
5. Add lemon juice.
6. Finish the turmeric potatoes with fresh coriander and a pinch of chat masala, and if dry, add a drizzle of extra virgin olive oil.
Thanks to the Lake Palace Hotel in Udaipur for this recipe, which we have slightly adapted.