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Vegan Indian Recipes - Root Vegetables / Curries
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Dry Potatoes with Ginger and Garlic (Sookhe Aloo)
From: Harold R. Deeley

A friend in Hamilton, Ont. sent me this last year and it is one of my favorite Indian vegetable recipes; a meal in itself ... almost. Goes well with Ginger Pickle or Coriander Chutney and roti.
Serves 4-5

  • 8 med. potatoes
  • 1/4 cup chopped fresh ginger
  • 3 large cloves garlic
  • 4 tbsp. water
  • 1/2 tsp. ground turmeric
  • 3/4 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 1 tsp. fennel seeds
  • 5 tbsp. veg. oil
Boil, cool, peel and dice potatoes into 3/4 inch cubes. Puree the ginger, garlic, water, turmeric, salt and cayenne and make a paste. Heat the oil. Add the fennel to the very hot oil and stir a couple of times.

Then add the paste and stir for a couple of minutes. Finally add the potatoes and stir until they have a golden brown crust on them. The paste should stick to the potatoes and form the crust.

Adapted from: Madhur Jaffrey's "Illustrated Indian Cookery" 1982 ISBN 0 563 37013 0