Potato Cumin & Turmeric Fry

10 Dec
A really simple and versatile potato side dish that can be made with pre-cooked, raw or left over potatoes. Great with a meat, fish or vegetable curry or with Indian breads and chutnies.
  • Potatoes
  • vegetable oil
  • 3 whole dried chillis
  • pinch asafetida
  • 3 cloves garlic, crushed
  • 1/2 tsp mustard seed
  • 1/2 tsp cumin seed
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne powder (optional)
  • 1/2 tsp ground cumin
  • salt
Boil potatoes with their skins on for 15 minutes then drain cool, peel and cut into small cubes.  Heat a good glug of vegetable oil in a wide pan add the dried chillis, when they start to swell add the mustard seeds and cumin seeds, when they start to pop add the garlic and asafetida. Quickly add the potatoes and remaining ingredients and stir to make sure the spices coat the potatoes evenly and fry until the potatoes start to crisp around the edges.
You can use whatever leftover potatoes you have just cut into cubes. This recipe also works using raw potato follow the same method but fry the raw potatoes for longer adding a splash of water every now and again to prevent burning and help the potatoes to steam cook.

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