Description
Simple dry pan roasted potatoes with spices.| Ingredients | |
|---|---|
| 1 no | Potato (cubed) |
| 1 no | Onion (diced) |
| 1 tsp | Ginger garlic crushed |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| 1 pinch | Asafoetida powder |
| 5 nos | Curry leaves |
| 3 stks | Coriander leaves |
| 1 pinch | Turmeric powder |
| 1 tsp | Red chilli powder |
| 1 tsp | Coriander /dhania powder |
| ½ tsp | Salt |
| 5 tsp | Oil |
Instructions
Wash the potatoes, peel off the skin and cube them, soak them in cold water to avoid discoloration. Heat oil in a pan, splutter mustard, cumin seeds, curry leaves, asafoetida and saute onions and ginger garlic for few minutes. Then drain all water and add the potatoes along with turmeric, red chilli powder, dhania powder and salt. Keep frying everything together on low medium flame until the potatoes are well cooked. You might the see the outer portion turn dark brown and crispy. Garnish with coriander leaves. Good side for curd rice.
Comments
3 responses to “Potato Roast”
Thanks for this easy potato recipe.i tried it and it turn out to be a very nice dish.
When i did for the second time i did add some cheese into this dish.it also turn out to be delicious dish.
thanks.
Hi Mullai,
My wife and I are trying this recipe as I type! It is such an easy recipe, though it takes a long time for the potatoes to cook. How long should one usually expect?
Thanks!
Seemant
Kullen, its takes about 15 minutes (max), you can cover and cook the potatoes for a couple of minutes, then fry on medium high flame for 5 to 6 minutes. Sometimes when you follow this process, it tends to over cook the potatoes and might make it mushy and as a result, they tend to stick to one another. The other problem is, spread of strong cooking fumes, which of course is not a problem in India, where you have ample ventilation. But here in US, during winter with all doors and windows closed… no explanation needed on it. BTW thanks for letting me know about the spelling, sorry about that.