Ingredients
- 2 pounds potatoes, peeled
- 1 to 2 tablespoons vegetable oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder
- Coarse salt
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon nigella seeds
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 3 tablespoons freshly chopped cilantro leaves
Directions
Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes. Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the whole spices, mixed together. Stir to combine and put the lid back on once again. When the potatoes are nearly ready (and you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 6 reviews
By llt61
on March 29, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Potatoes are delicious and look pretty when being served. One problem encountered was the turmeric stains! My table cloth where there was a drop and my guest clothes where she had a drop were both stained and nothing seems to get it out.
By Chef #774711
Geneva, NY
on June 13, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I liked them very much. The recipe made enough so I had some leftovers, that I really like! When I reheated them, I poured some oil in bottom of my wok pan and heated to high then dumped them it for a few minutes, stirring occasionally. It made them nice and crispy brown. You could even serve them with breakfast. Even better the next day!
By phatfree78_1462203
boston, MA
on April 15, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy recipe, pretty authentic in her process. Like I said very close to how my mother makes them. A good Indian fix when you don't live close to home and you don't want heavy Indian restaurant food.
Read all 6 reviews