About this recipe:I love making this dish, it’s so easy and flavoursome. It can be made in very little time, and also a good way to use leftover boiled potatoes. The fried whole cumin seeds have a unique slightly nutty flavour. I like these delicious potatoes wrapped in either chapati or pharata or simply with boiled rice. Alternatively it makes a great accompaniment with roast meat or fish. A great vegetarian, vegan dish to please many. Perfect side dish, too.
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Method Prep:15min › Cook:20min › Ready in:35min
Place the cubed potatoes in a microwave steamer, add a little salt, sprinkle some water on top and steam in the microwave for 4-5 minutes, until partially cooked. (Alternatively you may bring the potatoes to the boil in water with a pinch of salt. Cover and let boil for 5-8 minutes until just cooked).
Heat oil in a large non-stick pan over medium high heat. Fry the sliced onion until softened; add the curry leaves, then the cumin seeds and then garam masala; fry for 30-60 seconds. Add the turmeric powder; stir for 1-2 minutes, taking care the spices don’t burn. At this point if the spice mixture is too dry add some water to create some steam.
Add the half cooked potatoes; shake pan and fry potatoes for about 10 minutes, stirring occasionally, until evenly golden and crisp. (The trick is not to stir too frequently; otherwise the potatoes will get mushy). Taste for seasoning.
Remove from the heat, drizzle ghee on top and stir in the fresh coriander.
If you are using new potatoes you can simply clean them and leave the skin on for cooking.
Adding ghee is one of my mum’s tips. By simply adding some ghee at the end of most vegetarian dishes, it enhances the flavour. Who can deny a mother’s tip on cooking especially when she is a wonderful cook!