This Indian-spiced potatoes and zucchini dish is one of the simplest recipes on the blog, requiring just two main ingredients (ignoring all the spices for now, more on that below), but easily the biggest flavour bomb out of all the recipes here. You’d never imagine that potatoes and zucchini could taste so good!
This recipe is one of the hidden gems in The Asian Vegan Kitchen by Hema Parekh. Just reading over the recipe of potatoes and zucchini and a handful of spices it doesn’t sound like much.
But one Sunday afternoon when the pantry was bare and the supermarkets were closed, we didn’t have many options for lunch. So we gave this recipe a try and, wow, were we ever surprised! How tasty!
I guess I shouldn’t have been so surprised, considering how I’ve previously gone on and on about my love of Indian spices, but this was the first time that I used them in such a simple dish and was able to really appreciate their power.
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Looking over the ingredients you’ll realize that this recipe calls for some rather specialist spices. Asafoetida and mango powder took me a while to track down but they are really what makes this dish so spectacular.
You may, like I was, be hesitant to make an effort to find them, but if you have even the slightest appreciation of Indian food it will be well worth the effort.
With spices like these just a little will go a long way and once you’ve tried them, you’ll be putting them in everything!
Amount Per Serving: Calories: 321 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 563mg Carbohydrates: 57g Net Carbohydrates: 0g Fiber: 8g Sugar: 7g Sugar Alcohols: 0g Protein: 9g