This one is dedicated to a dear friend, we call him Gaura or Gauranga, he serves in a vegetarian restaurant at Puerto Rico and makes one of the most delicious potato subjis. My wife asked me to make a subji in his style, so this is a new version inspired by him... :)
INGREDIENTS: Yield 2 servings
- 5 medium potatoes (medium dice)
- 6 cups of water
- 2 cups of greek yogurt
- 1 Tbsp of smoke paprika
- 1 tsp of onion powder
- 1 tsp dry dill weed
- 1/2 tsp of turmeric
- 1 tsp of cumin seeds
- 1 tsp of garlic (shop very small)
- 3 Tbsp of extra virgin olive oil
- 3 scallions (shop)
- 1/2 of dry basil
- 1 tsp of salt
- 1 cup of Nutritional Yeast
NOTE: We don't recommend eating to much onions and garlic, since turns on to much your inner fire. If you are naturally a very heated or fiery type of person, we recommend you substitute the onion and garlic for asafetida, this product can be found in local Indian stores.
STEP 1: Boil the potatoes in a medium sauce pan of water (tip: water should be salty like the ocean!) for about 10 to 15 mins, until lightly cook, (hey, don't over cook!!!).
STEP 2: Meanwhile, on the side...combine the yogurt, smoke paprika, dill weed, onion powder, turmeric, and mix it all together.
STEP 3: Drain potatoes using a strainer and set a side.
STEP 4: In a large "Non Stick sauté pan" heat the Olive oil (with medium high heat) and add cumin seeds, then cook them till golden. Once golden, add the garlic (or Asafetida) and scallions. Stir for 1 minute, then add potato, yogurt mixture, nutritional yeast, salt and dry basil. Carefully with a "wooden" spoon mix it all together. Let the yogurt dry up and toast stirring occasionally. Once that happens, you'll all done fella!
Remember to offer your food before taking a bite! Afterward let us know how it turns out! Buen Provecho!