Chilli Potato Fry
- Prep: 10m
- Cook: 25m
- Total: 35m
- Difficulty: Intermediate
Overview
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
Method
- In a large non-stick saucepan, heat 3 tablespoons of melted Nuttelex over medium heat.
- Add 1 teaspoon of mustard seeds and a couple of dried red chilies. Allow them to sizzle and pop, releasing their flavors.
- Add the finely chopped onions and a handful of fresh curry leaves to the pan. Stir well to coat the onions in the flavored oil.
- Continue to cook, stirring frequently, for about 7-8 minutes, or until the onions turn a rich, golden brown and become tender.
- Incorporate 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.
- Sprinkle in the chilli powder, cumin powder, garam masala, and turmeric powder. Stir thoroughly to ensure the spices evenly coat the potatoes.
- Reduce 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.
- Turn off the heat, then garnish with freshly chopped coriander leaves.
- Serve hot with naan as a side to a good veg curry.
