Khasheka: Tibetan Spiced Potato Delight
Experience the rich, soulful flavors of Himalayan cuisine with this delightful Khasheka, a Tibetan potato curry that brings warmth and comfort to your dining table. This dish features tender potatoes simmered in a fragrant blend of spices, featuring fenugreek, ginger, garlic, and a hint of heat from dried peppers, all harmonized by the sweetness of onions and tomatoes. Perfect for sharing with family and friends, this dish not only satisfies the palate but also nourishes the soul with its wholesome ingredients. Serve it with rice or flatbreads for a complete meal.
N/A
Servings
300
Calories
13
Ingredients
Ingredients
Potatoes
6 cups (peeled and cubed (avoid russet potatoes))
Fenugreek seeds
1/2 teaspoon (whole)
Oil
2 tablespoons (for sautéing)
Onion
1 large (coarsely chopped)
Ginger
3 tablespoons (minced)
Garlic cloves
4 (peeled and minced)
Coriander
1 teaspoon (ground)
Cumin
1 1/2 teaspoons (ground)
Curry powder
2 teaspoons (ground)
Turmeric
1 teaspoon (ground)
Tomatoes
2 (coarsely chopped)
Dried hot pepper
1-2 (left whole)
Water
as needed (for cooking)
Instructions
1
Start by precooking the potatoes until they are just tender. You can either boil them in water or microwave them for faster cooking. Drain and set aside to cool slightly.
2
In a large pot, heat the oil over medium heat. Add the fenugreek seeds and sauté until they turn light brown and aromatic. Monitor closely to avoid burning.
3
Stir in the coarsely chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced ginger and garlic, cooking for an additional 5 minutes to develop the flavors.
4
Introduce the spices—coriander, cumin, curry powder, and turmeric—into the pot and briefly sauté until their aromas are released, approximately 1-2 minutes.
5
Add the chopped tomatoes and the whole dried hot pepper to the pot, followed by a splash of water to prevent sticking. Stir everything together and let it simmer for about 30 minutes to allow the flavors to meld beautifully.
6
Once the sauce has thickened, gently fold in the precooked potatoes. Reduce the heat to low and cover the pot. Cook until the potatoes are fully tender, adding more water if the sauce becomes too thick. If the sauce is too runny, crush one of the potatoes against the pot to thicken it to your preferred consistency.
7
Serve hot, garnished with fresh herbs if desired, alongside steamed rice or traditional flatbreads.
Nutrition Information
7.5g
Fat
50g
Carbs
3.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Khasheka?
Khasheka is a traditional Tibetan spiced potato delight, a hearty potato curry that features a blend of Himalayan spices including fenugreek, ginger, and garlic.
Is Khasheka a vegetarian dish?
Yes, Khasheka is a vegetarian dish made primarily with potatoes, vegetables, and aromatic spices.
How many calories are in a serving of Khasheka?
A serving of Khasheka contains approximately 300 calories.
What type of potatoes should be avoided for this recipe?
It is recommended to avoid using russet potatoes for this recipe; choose varieties that hold their shape better when cooked.
How much potato do I need for this recipe?
The recipe calls for 6 cups of peeled and cubed potatoes.
What are the primary spices used in Khasheka?
The primary spices include fenugreek seeds, coriander, cumin, curry powder, turmeric, and dried hot peppers.
How do I prepare the potatoes before adding them to the curry?
You should precook the potatoes by either boiling them or microwaving them until they are just tender, then drain and set them aside.
What is the purpose of adding fenugreek seeds?
Fenugreek seeds are sautéed in oil at the start to provide a light brown color and a distinct aromatic base for the curry.
How long should I sauté the onion?
The coarsely chopped onion should be sautéed for about 5 minutes until it becomes translucent.
How much ginger and garlic are required?
The recipe requires 3 tablespoons of minced ginger and 4 minced garlic cloves.
What is the recommended cooking time for the tomato and spice base?
The tomato and spice mixture should simmer for about 30 minutes to allow the flavors to meld together.
How can I thicken the sauce if it is too runny?
If the sauce is too thin, you can crush one of the cooked potatoes against the side of the pot to naturally thicken the consistency.
Is this dish spicy?
Yes, the dish has a hint of heat from 1-2 whole dried hot peppers and the addition of curry powder.
What should I serve with Tibetan Spiced Potato Delight?
Khasheka is traditionally served with steamed rice or various types of flatbreads.
What is the fat content in this recipe?
There are 7.5g of fat per serving of Khasheka.
How many carbohydrates are in a serving?
Each serving contains 50g of carbohydrates.
Does Khasheka contain protein?
Yes, there is approximately 3.3g of protein per serving.
How should the tomatoes be prepared?
The recipe calls for 2 tomatoes that are coarsely chopped.
Why should the dried hot peppers be left whole?
Leaving the dried peppers whole allows them to infuse the sauce with flavor and a manageable level of heat without making it overly spicy.
How much oil is used for sautéing?
The recipe uses 2 tablespoons of oil for sautéing the aromatics and spices.
What are the specific ground spices and their amounts?
The ground spices include 1 teaspoon coriander, 1.5 teaspoons cumin, 2 teaspoons curry powder, and 1 teaspoon turmeric.
Can I use a microwave for any part of this recipe?
Yes, the microwave can be used to quickly precook the potatoes before they are added to the sauce.
What is the total number of ingredients in this recipe?
There are 13 total ingredients listed for this Khasheka recipe.
How do I know when the fenugreek seeds are ready?
They are ready when they turn light brown and become aromatic; be careful not to burn them.
Is water necessary for the recipe?
Yes, water is used as needed to prevent the spices from sticking and to adjust the sauce thickness during simmering.
What is the first step in the cooking process?
The first step is precooking the cubed potatoes until they are just tender.
Can I garnish this dish?
Yes, it is recommended to serve the dish hot, garnished with fresh herbs if desired.
Is this a traditional Himalayan recipe?
Yes, it is described as a soulful dish reflecting the rich flavors of Himalayan and Tibetan cuisine.
What happens if the sauce becomes too thick during the final simmer?
If the sauce becomes too thick while cooking the potatoes, you can add a little more water to reach your preferred consistency.
Should the garlic be peeled?
Yes, the 4 garlic cloves should be peeled and minced before use.