In Ayurveda white potatoes are considered cold and drying. They can be hard to digest and can cause bloating and gas. In order to counter balance these qualities, it is best to cook them with water and ghee, as well as heating digestive spices, like cumin, mustard and turmeric. Of course, it is also delicious to swap white potatoes for other vegetables like celeriac and swede.
Spiced Potato with Beluga Lentils
Two methods described, including the Pot-in-Pot Pressure Cooker option
Ingredients
For Potatoes
- 5 medium Potatoes, peeled and chopped into one inch cubes Celeriac or swede are great substitutes
- 2 tbsp ghee
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1/4 tsp turmeric powder
- 2/3 tsp salt
For Lentils
- 1 cup Black beluga lentils, rinsed
- 2 cup water
- 1 inch fresh ginger, grated
- 1/2 tsp salt
- 1 tbsp ghee
Instructions
On the hob Method
- Heat the ghee on medium, toast the seeds till the aroma comes up
- Add the turmeric, stir.
- Straight away add the potatoes and salt. Coat them with the spiced ghee.
- Add a little water (about to a quater of the potatoes' height).
- Cover with a lid and cook till the potato cubes can be easily pierced with a knife, stirring from time to time. It will be about when most of the water evaporated. You might need a splash of water of the potato is still not fully cooked and the pan is looking dry.
Pressure cooker Pot in Pot Method
- Place the potatoes in a stainless steel dish that can fit in your pressure cooker. (I use Instant Pot.)
- Add in a splash of water, ghee, salt and the spices right on top of the ghee. They will toast during the cooking process.
- Inside the pressure cooker stainless steel liner, add one cup of water or another dish you need to cook. In my case I placed there one cup of rinsed black beluga lentils with freshly grated ginger and some ghee (plus two cups of water because the lentils will absorb it).
- If using 6Qt Instant Pot, pressure cook on high for 7-8 minutes (depending on how big your potato chunks are) followed by 10 minute natural release.If using Instant Pot Mini, pressure cook on high for 12-13 minutes (depending on how big your potato chunks are) followed by 10 minute natural release.
- Release the rest of the pressure.
- Mix the potatoes through and serve. If you used lentils like me, add salt and freshly chopped coriander and stir through.
Irina, I’m reading your beautiful recipes and they are so very deliciously presented and written. I particularly appreciate how you remark on the Ayurvedic perspective and cautions, that seems very loving and comforting to me. You’re adaptations are brilliant. ❤️
Avis, thank you *so much*. Your comment made me very happy!