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Chilli Potato Fry (Vegan)

October 29, 2024

This spiced chilli potato fry with mustard seeds, curry leaves, cumin, garam masala and turmeric is a must for your Diwali spread, or any time you crave a good old-style curried potato dish. Goes beautifully with our handmade garlic & coriander naan recipe

Ingredients

3 tbsp melted plant-based Nuttelex

2 tsp black mustard seeds

200 g shallots or 1 medium onion sliced finely

2 pieces of dried red chilli (optional)

handfull of curry leaves

750 g potatoes diced into cubes

handfull of finely chopped coriander leaves

salt

1 tsp chilli powder

1/2 tsp cumin powder

1/4 tsp garam masala

1/2 tsp tumeric powder

lime wedges for garnish

Directions

1In a large non-stick saucepan, heat 3 tablespoons of melted Nuttelex over medium heat.

2Add 1 teaspoon of mustard seeds and a couple of dried red chilies. Allow them to sizzle and pop, releasing their flavors.

3Add the finely chopped onions and a handful of fresh curry leaves to the pan. Stir well to coat the onions in the flavored oil.

4Continue to cook, stirring frequently, for about 7-8 minutes, or until the onions turn a rich, golden brown and become tender.

5Incorporate the diced potatoes and season with salt to taste. Stir well to combine with the fried onion, cooking over medium heat for about 5 minutes.

6Sprinkle in the chilli powder, cumin powder, garam masala, and turmeric powder. Stir thoroughly to ensure the spices evenly coat the potatoes.

7Reduce the heat to low, cover the pan with a lid, and let it cook for 5-6 minutes, or until the potatoes are tender and the spices have melded together.

8Turn off the heat, then garnish with freshly chopped coriander leaves.

9Serve hot with naan as a side to a good veg curry.

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