Spicy potatoes are a wonderful dish to serve as an appetizer, snack, or side dish.
Course Appetizer
Cuisine Indian
Keyword Gluten Free, Quick And Easy, Snack, Tea Time Snack, Vegan
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Ingredients
3mediumred potatoes
2tbspoil
1/2tspcumin seedsjeera
1tspcrushed coriander seeddhania
1tspcrushed fennel seedsaunf
1/4tspfenugreek seedsmathi
1tspshredded ginger
1/4tspblack pepper
2green chilies, seeded and sliced long ways
1tspsalt
2tsplemon juice
2 tbspchopped cilantrohara dhania
Instructions
Peel strips of skin from the potatoes; leave some of the skin to provide color. Cut the potatoes into bite-size cubes.
Put the potatoes and one teaspoon salt into a pot. Cover with water and cook on medium high until tender but not mushy. Once the potatoes are cooked, drain the water and set aside.
Heat the oil in a frying pan over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When the cumin seeds crack, add the coriander, fennel, fenugreek seeds, and shredded ginger. Stir-fry for about half a minute.
Add potatoes and stir-fry the mixture over medium heat until they are a light golden brown.
Add salt, black pepper, and green chili. Roast another two to three minutes. Turn off the heat and add lemon juice and the cilantro mixture. Adjust salt, lemon, and pepper to your taste.
Notes
Note I use red potatoes because they are firmer and don’t get mushy.Serve with Chai or Lemonade