Crispy, spicy, Indian potatoes. This is a quick, easy and delicious recipe which has always been popular among my students and guests. Works really well as a side with an Indian meal.
Servings 4 people
- Heavy bottomed pan with a well fitting lid
- 500 g Maris Piper potatoes medium to large in size
- 4 tbsp cooking oil Groundnut or Sunflower
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1/4 tsp asafoetida powder hing
- 2 tbsp ground coriander seed
- 1 tsp roasted cumin powder
- 1 tsp chilli powder
- 1 tsp dried mango powder amchur
- 2 tbsp dried fenugreek leaves kasuri methi
- Peel and wash the potatoes (yes I do it the other way around because soil can get on the peeled potatoes). Slice each potato lengthways to yield two oblong halves. Now slice each one lengthways again but leave on the chopping board, flat side down. Hold the two quarters together and slice them thinly into slices that are 2-3 mm wide.
- Heat the oil in a heavy bottomed pan. When it is very hot (not smoking hot but approaching that). Test the oil temperature by adding a few cumin seeds. If they start sizzling and crackling immediately the oil is hot enough. If not, then the oil is not hot enough and you should wait until the seeds are crackling. Add the cumin, lower the heat to minimum and add the asafoetida. Stir and add the turmeric. Stir and add the sliced potatoes. Now turn the heat up to medium-high and add all the remaining ingredients. Cook the potatoes with the lid on, stirring once every minute until they are done. DO NOT ADD WATER AT ANY STAGE. They should go crispy in places and that will add to the texture and taste. You can check whether they are done by breaking a piece.
- Serve as a side in an Indian meal.