These potatoes were a staple in my house growing up and may be one of my favourite dishes of my mum's.
I love how the potatoes get a spicy, crunchy coating but remain soft and fluffy on the inside so that every bite is just heavenly.
They don't take long to make, they're better for you than fried potatoes and you can serve them with just about anything!
Ingredients :
500g white potatoes
15g light butter / ghee/ oil
1 tsp black mustard seeds
1 tsp cumin seeds
A few curry leaves
1/2 tsp turmeric
1 tsp paprika
1/2 tsp chilli (or to taste)
2 tsp ground coriander
1 tsp ground cumin
1tbsp ginger paste
2 tsp garlic paste
Salt to taste
(You can add more or less spices depending on your preference)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method:
Heat butter or oil in a non-stick skillet and add in the mustard seeds, cumin seeds and curry leaves.
Once these start to pop add in your potatoes and give it a good stir, let it cook for about five minutes
Add your salt, spices, garlic and ginger pastes.
Cook until potatoes are crispy and golden brown, making sure to stir every now and then.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Serves 4-5:
Macros per serve: ~138 calories, 25.5g carbs, 3g fat, 3.5g Protein
Comments