North Indian foods generally have quite a depth of flavour and the right amount/types of spices. Spiced potatoes are a quick and nutritious dish which can be prepared with minimal fuss after a long day at work. Best served hot with rice or naan breads, this is definitely a must try.
If you’ve still kept your kadai from my last recipe, you can definitely use it for this dish.
Recipe – serves 2
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon turmeric (powdered)
- 1 teaspoon garam malasa (powder)
- 4-6 curry leaves
- 2 dried red chillies
- 1 teaspoon cumin seeds
- chopped coriander (optional but adds flavour)
- salt to taste
- 2 -3 tablespoon canola oil
- ~200-250g potatoes cubed
On a medium heat, heat oil, then add the chillies, cumin seeds and curry leaves for around 10~15 seconds
Next, add the onions and saute it until it turns golden brown, then add the potatoes. Stir the potatoes until it is well coated with the mixture
After approximately 1 minute, add all the remaining spice, including the salt and mix well.
Add about 1/2 cup of water or enough to just cover the potatoes and cover the kadai with a lid. Cook until the potatoes are done then remove the kadai from heat and remove lid.
Garnish with coriander and serve.