Spicy Potato Wrap

Serves: 4

2 tbsp oil
1/2 tsp mustard seeds

1/2 tsp cumin seeds
1/2 tsp turmeric powder
asafetida

Heat oil in a pan, add mustard seeds, once mustard seeds starts to splutter, add cumin seeds, turmeric powder, asafetida.

1 cup onion, chopped

1 tsp garlic, chopped
1 tsp ginger, grated
1/4 tsp salt

Add onion, garlic, ginger, salt, saute for 5 minutes in medium flame.

1 cup tomato, chopped
1/2 tsp red chili powder
2 tsp coriander powder
1/4 tsp salt

Add tomatoes, red chili powder, coriander powder, salt, stir, cover with a lid. Allow this to cook in medium flame for 10 minutes. Stir in between to prevent tomatoes from sticking.

2 russet potatoes, peeled cubed (1 and 1/2 pounds)
3/4 tsp salt

Add potatoes, salt, cover with a lid and cook for 20 minutes in LOW flame. Stir every 4 minutes once or so to prevent the potatoes from sticking to the bottom of the pan.

1/4 cup water

Add water, scrape all the goodness at the bottom of the pan, stir, cover with a lid and cook another 5 minutes. Turn off the stove.

Taste Note: Tastes AWESOME.
Yields: 3 cups
Source: honeywhatscooking

Wrap

paleo naan
cilantro chutney (Not needed)


Keep a naan on a plate, layer spicy potato on it, drizzle a little cilantro chutney. Roll into wraps and enjoy.

Taste Note: Tastes AWESOME