Indian Spiced Potatoes
- Vegetable recipes
- Vegan
- Gluten free
- Lactose free
Presented as either a main dish in an Indian meal or a side with any supper, these potatoes will be a real hit. Serve them with yogurt to cool your palate.
Ingredients
- 3 tbsp (45 mL) peanut oil
- 1-1/2 tsp (7 mL) black mustard seeds
- 1 tsp (5 mL) fennel seeds
- 3/4 tsp (4 mL) cumin seeds
- 1-1/2 lbs (750 g) fingerling potatoes, peeled and cut in pieces, or other small potatoes, peeled and halved
- 1 or 2 green hot peppers, sliced in rings
- 1-1/2 tsp (7 mL) ground dried red chilies or 1/2 tsp/2 mL cayenne pepper
- 3/4 tsp (4 mL) salt
- 3/4 tsp (4 mL) ground coriander
- Scant 1/2 tsp (2 mL) turmeric
- Scant 1/2 tsp (2 mL) fenugreek seeds (optional)
- 2 green onions, finely sliced
- 1/4 tsp (1 mL) black pepper
- Pinch ground cloves
- 1/4 cup (60 mL) chopped fresh coriander
Preparation
In wok or skillet, heat oil over medium-high heat; add mustard seeds, fennel and cumin. Fry until mustard seeds turn grey and start popping.
Stir in potatoes, hot peppers, ground chilies, salt, ground coriander, turmeric and fenugreek (if using); stir-fry to coat evenly. Reduce heat to medium-low; add 1 tbsp/15 mL water. Cover; cook for 5 minutes. Add another 1 tbsp/15 mL water; toss well.
Cook, covered, for 5 minutes. Repeat until potatoes are tender, about 20 minutes in total.
Uncover; sprinkle with green onions, black pepper and cloves. Stir-fry for 1 minute. Toss in fresh coriander; transfer to serving plate.
Makes 4 to 6 servings.
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