Shogo Khatsa with Spiced Vegetables

Ingredients

• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt to taste Salt to taste
• 1 medium carrot, julienned 1 medium carrot, julienned
• 1 medium bell pepper, thinly sliced 1 medium bell pepper, thinly sliced
• 1/2 cup peas 1/2 cup peas
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the cumin seeds and let them sizzle for a few seconds until fragrant.
3. 3.
   Add the diced potatoes to the pan and cook until they turn golden brown and crispy on the outside.
4. 4.
   Sprinkle turmeric powder, chili powder, and salt over the potatoes. Mix well to coat the potatoes evenly with the spices.
5. 5.
   In a separate pan, heat a tablespoon of oil and sauté the julienned carrots, bell peppers, and peas until they are tender yet still retain their crunch.
6. 6.
   Combine the spiced vegetables with the cooked potatoes and gently toss to mix.
7. 7.
   Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into uniform pieces to ensure even cooking.
• Cumin seeds — Toasting the cumin seeds before adding them to the dish will enhance their aroma and flavor.
• Turmeric powder — Be cautious while handling turmeric as it can stain surfaces and clothing easily.
• Chili powder — Adjust the amount of chili powder according to your spice preference.
• Fresh cilantro leaves — Rinse the cilantro leaves thoroughly and pat them dry before using them as a garnish.

Tips & Tricks

• For a spicier version, add a pinch of red pepper flakes or finely chopped fresh chili peppers.
• Serve Shogo Khatsa with steamed rice or Tibetan bread for a complete meal.
• Experiment with different vegetables such as broccoli or cauliflower to add variety to the dish.
• To make it more indulgent, top the dish with a dollop of yogurt or a sprinkle of grated cheese.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch option.

Serving advice

Serve Shogo Khatsa as a main course, accompanied by a side of steamed rice or Tibetan bread. Garnish with fresh cilantro leaves for a burst of freshness.

Presentation advice

Present the Shogo Khatsa on a vibrant plate to highlight the colorful spiced vegetables. Arrange the dish with the potatoes as the base and the spiced vegetables on top for an appealing visual contrast.