Entree: India – Manipur – Aloo Kangmet (Simple Manipuri-style spiced potato curry finished with mustard oil and green chiles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (700 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 3 medium)
- 3 tbsp (45 ml) mustard oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, minced, about 5/16 oz (9 g)
- 1 inch (2.5 cm) piece fresh ginger, minced, about 0.35 oz (10 g)
- 3–4 green chiles (preferably Manipuri or long green chiles), slit or chopped, about 0.7 oz (20 g)
- 1 medium tomato, chopped, about 5 oz (140 g)
- 1 tsp (5 g) turmeric powder
- 1/2 tsp (2.5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 cup (120 ml) water
- 1 tsp (5 ml) sugar (optional, to balance acidity)
- Fresh cilantro leaves for garnish (no measurement)
- 1 tbsp (15 ml) fresh lime juice (optional)

Show original ingredient measurements

- 1.5 lb (700 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 3 medium)
- 3 tbsp (45 ml) mustard oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, minced, about 9 g
- 1 inch (2.5 cm) piece fresh ginger, minced, about 10 g
- 3–4 green chiles (preferably Manipuri or long green chiles), slit or chopped, about 0.7 oz (20 g)
- 1 medium tomato, chopped, about 5 oz (140 g)
- 1 tsp (5 g) turmeric powder
- 1/2 tsp (2.5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 cup (120 ml) water
- 1 tsp (5 ml) sugar (optional, to balance acidity)
- Fresh cilantro leaves for garnish (no measurement)
- 1 tbsp (15 ml) fresh lime juice (optional)

Instructions

1. Par-cook potatoes: Place potato cubes in a pot of salted water, bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain and set aside.
2. Heat mustard oil in a heavy skillet over medium heat until it begins to smoke lightly, then reduce heat to medium-low. Add sliced onion and sauté until softened and starting to color, about 5–6 minutes.
3. Add minced garlic, ginger and green chiles; cook 1–2 minutes until fragrant. Stir in turmeric and ground cumin and cook briefly to bloom the spices.
4. Add chopped tomato and cook until it softens and the oil separates slightly, about 4 minutes. Add the par-cooked potatoes and gently toss to coat with the spice-tomato mixture.
5. Pour in 1/2 cup (120 ml) water, add salt and sugar (if using), cover and simmer over low heat 6–8 minutes until the potatoes absorb the flavors and the sauce clings to the potatoes. Check seasoning and adjust salt or chiles to taste.
6. Finish with fresh lime juice if using and garnish with chopped cilantro. Serve hot with steamed rice or warm flatbread.