Swati’s Spicy Potatoes
Servings 4
This tasty potato dish is part of a delicious vegetarian Indian meal, see links to other recipes below.
Ingredients
Method
- In a non-stick frying pan or wok (with a lid), heat oil over medium heat. Add mustard seeds and cook, stirring regularly, until seeds are popping.
- Add asafoetida and when dissolved, add potato and cook, stirring regularly, until starting brown.
- Add turmeric, chilli powder and salt and mix to combine. Reduce heat to low, cover pan with lid and continue cooking until potato is soft.
- Transfer potatoes to a serving dish and sprinkle over the peanuts. Garnish with coriander and serve.
Simon says ...
Serve as part of a vegetarian Indian meal with Swati’s Mum’s Dahl and a side of Mango Chutney.
Take care when cooking the mustard seeds, you don’t want them to burn.
Asafoetida is a flavour enhancer and is available online, from Indian food stores, and in some supermarkets. But don’t worry too much if you can’t find it as the dish will still taste great.