Description
A simple Indian side dish perfect for weeknights or special occasions.
Serve alongside your favorite curry or enjoy on its own.
Ingredients
Units
Scale
- 1 lbs (454 g) baby new potatoes
- 1 tsp ghee
- 2 tbsp canola oil
- few sprigs curry leaves
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 inch ginger
- 1 red chilli
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1/4 tsp turmeric
- Salt
- A small bunch of coriander leaves
Instructions
- Boil the potatoes in water until almost tender.
- Drain and put aside.
- In a wok, heat the ghee and canola oil together.
- Temper the curry leaves, chopped chilli, mustard seeds, ginger and cumin seeds until fragrant.
- Add in the coriander powder, chilli powder, and a dash of turmeric.
- Tip in the potatoes and stir-fry for a few more minutes until the potatoes are well coated with spices.
- Season with salt and add the coriander leaves.
- Serve warm.
Notes
- For extra flavor, roast the potatoes in the oven at 400°F (200°C) for 20 minutes before adding them to the wok.
- If you don’t have ghee, you can substitute with butter or vegetable oil.
- Store leftover potatoes in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 10