Potato Humman

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 tbsp - oil
  • 1/2 tsp - mustard seeds
  • 1/4 tsp - jeera (cumin seeds)
  • 2 - ripe tomatoes, chopped
  • 3/4 tsp - red chilli powder
  • 1/4 tsp - turmeric powder
  • 1/4 tsp - hing (asafoetida)
  • 3 - medium size potatoes, boiled separately and mashed
  • 3/4 tsp - salt (or to taste)
  • 1 cup - water

How to Make Potato Humman

  • Dilute red chilli powder, turmeric powder and hing in 2 tbsp water and keep aside (spice mix).
  • Heat oil in a pan on medium heat. Add mustard seeds. When they crackle, add jeera and fry on a low heat for 30 seconds.
  • Add chopped tomatoes and gently stir well for 2 mins.
  • Add diluted spice mix and stir well on a low heat for 1 minute until the water dries up.
  • Add boiled potatoes, salt to taste and 1 cup water. Mix all the ingredients well.
  • Cover with a lid and cook on a medium to low heat for 10 - 12 mines until the gravy thickens.
  • Serve hot with rice or chapattis.
  • Recipe Courtesy: Niya's World