Turkey Berries & Potato Recipe – Authentic Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Turkey Berries & Potato Recipe – Authentic Indian Side Dish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Turkey Berries and Potato dish. It’s a side dish my nani (grandmother) used to make, and the aroma always filled the house with such warmth. It’s a little different, a little rustic, and totally delicious. Trust me, you’ll want to add this one to your rotation!

Why You’ll Love This Recipe

This Turkey Berries and Potato recipe is more than just a side dish; it’s a little taste of home. It’s quick to put together – ready in under 30 minutes – and uses ingredients you likely already have in your pantry. The combination of slightly tart turkey berries with soft potatoes and warming spices is just chef’s kiss. Plus, it’s naturally gluten-free and easily adaptable to vegan diets!

Ingredients

Here’s what you’ll need to make this delightful dish:

• 250g Turkey Berries
• 2 Tbsp Oil (vegetable or canola work well)
• 1 tsp Cumin Seeds
• 1 small Onion, finely chopped
• 2 medium Tomatoes, chopped
• 0.5 tsp Turmeric Powder
• 0.25 tsp Black Pepper
• 1 Tbsp Dhana Jeeru (coriander-cumin powder)
• 0.5 tsp Red Chili Powder (adjust to your spice preference!)
• 1 Green Chili, slit lengthwise
• 2 medium Potatoes, peeled and cubed
• 0.5 tsp Garam Masala
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients!

Turkey Berries (Solanum torvum): These little guys are fascinating! Originating in India and Southeast Asia, they have a unique, slightly bitter, and tangy flavour. They’re often used in Ayurvedic medicine and are believed to have several health benefits, like aiding digestion. Important note: While traditionally consumed in India, it’s best to source them from reputable vendors and consume in moderation.

Dhana Jeeru: This is a beautiful blend of coriander and cumin seeds, roasted and ground together. It adds a lovely earthy warmth to the dish. You can find it pre-made in most Indian grocery stores, or easily make your own by dry roasting equal parts coriander seeds and cumin seeds, then grinding them to a powder.

Spice Levels: Traditionally, this dish has a good kick! But feel free to adjust the red chili powder to your liking. Some families even add a pinch of cayenne pepper for extra heat. Regional variations often use Kashmiri chili powder for colour and mild heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your turkey berries a good wash and cut them in half. This helps them cook evenly and release their flavour.
2. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds – you’ll know they’re ready when they become fragrant.
3. Add the chopped onion and cook until it softens and turns translucent, about 3-5 minutes.
4. Now, toss in the chopped tomatoes and cook until they become nice and mashable, around 5-7 minutes.
5. Add the turmeric powder, black pepper, dhana jeeru, red chili powder, and slit green chili. Cook for about 30 seconds, stirring constantly, until everything is fragrant. This is where the magic happens!
6. Add the cubed potatoes, halved turkey berries, and salt. Give everything a good stir to coat the vegetables with the spices. Cook for about 5 minutes, stirring occasionally.
7. Now, either cover the pan with a lid or add a splash of water and cover. Let it simmer until the potatoes are tender, usually around 10-15 minutes. Don’t forget to stir occasionally to prevent sticking!
8. Once the potatoes are cooked, remove the lid, sprinkle with garam masala, give it a final stir, and remove from the heat.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook in two batches to ensure the vegetables cook evenly.
• A pinch of hing (asafoetida) added with the cumin seeds adds a lovely depth of flavour.
• For a richer flavour, you can add a tablespoon of yogurt along with the tomatoes.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply ensure you’re using a plant-based oil.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: My family loves it spicy, but you can easily adjust the red chili powder. For a milder flavour, use just a pinch, or omit it altogether. For a hotter kick, add a finely chopped serrano pepper.
• Festival Adaptations: In some parts of India, this dish is made during festivals like Navratri as a vrat (fasting) friendly option, using permitted ingredients.

Serving Suggestions

This Turkey Berries and Potato dish is fantastic as a side with dal (lentils) and roti (Indian flatbread). It also pairs beautifully with rice and a simple yogurt-based curry. My kids love it with a side of papadums!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What are Turkey Berries and are they safe to eat?

Turkey Berries (Solanum torvum) are small, round berries used in Indian cuisine. They have a slightly bitter taste and are believed to have health benefits. It’s best to source them from reputable vendors and consume in moderation.

Can I use a different type of potato in this recipe?

Yes, you can! Red potatoes or Yukon Gold potatoes work well too. Just adjust the cooking time accordingly.

What is Dhana Jeeru and can I substitute it?

Dhana Jeeru is a blend of coriander and cumin powder. If you don’t have it, you can use equal parts coriander powder and cumin powder instead.

How can I adjust the spice level of this dish?

Reduce or omit the red chili powder. You can also use Kashmiri chili powder for colour and mild heat.

Can this dish be made ahead of time?

Yes, you can prepare the dish a day ahead and reheat it before serving. The flavours actually develop even more overnight!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!