International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Root Vegetables / Curries
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

Aloo Calcutta -- Indian-style potatoes

  • 4 waxy boiling potatoes
  • 2 Tbs. vegetable oil
  • 1/8 tsp. asafoetida powder
  • 1/2 tsp. whole cumin seed
  • 1 or 2 diced hot red peppers (opt)
  • 1/2 tsp. turmeric
  • 2 6-oz. cans V8
  • 1 tsp. salt, coriander
Boil whole potatoes with the skin until soft.
Peel the skin and cut to bite size.
In hot oil, put cumin seed, red pepper and asafoetida powder to sizzle.
Put in all the potatoes and fry a little, turning.
Add salt, turmeric and tomato sauce.

Cover and allow to simmer gently 4 to 6 minutes.
Asafoetida powder is not your every-day ingredient, but is nearly essential in many Indian dishes.
It's considered a flavoring but also a digestive aid.
Find it at an Indian or Middle-Eastern grocery, or mail order a small jar.
A pinch is usually all that's ever used.

A complete modification.
First you heat the oil or oil/margarine (or butter) and cook the spices briefly.
Throw in some cut green beans for a few seconds and then diced potatoes and some garlic and onion.
Let saute', then add the V-8 (or even plain water) and cover... cook for as long as it takes to get everything tender, up to 40 minutes or more.