This spicy potato stir fry is easy to make, tastes excellent and is one of my favorite vegetarian recipes.
It is very easy to make and can be served with rice varieties like curd rice or tomato rice. You can also serve it with rasam, dal sambar, etc.
Potato is a versatile vegetable. You can make a lot of dishes with potatoes. The Indian cuisine is one that has mastered potatoes. This recipe is an easy one to make but it is so spicy and mouthwatering.
During my hostel days, one of my friends used to prepare this potato fry for Sunday lunch, it tastes excellent. My roommates and I used to enjoy it with curd rice.
When I started cooking after my marriage, sometimes I prepared it for weekend lunch whenever I wasn’t in a mood to cook for a long time and served it with rice.
My family also enjoys it, so it is easy for me to finish my kitchen work quickly and relax.
I have done a few changes in adding the spices according to my liking. It didn’t taste exactly the same as my friend’s recipe, but it tastes delicious..
SPICY POTATO STIR FRY RECIPE
This spicy potato stir fry is easy to make and tastes excellent. It can be paired up with rice varieties or can be served with rasam, sambar or dal curry.
PREPARATION TIME : 15 TO 20 MINUTES
MAKING TIME : 15 MINUTES
CAN BE SERVED TO 3 TO 4 PEOPLE
INGREDIENTS
- 2 medium potatoes, peeled and cut into small pieces
- 2 tablespoons of oil
- 1/4 teaspoons of mustard seeds
- 1/2 teaspoons of cumin seeds
- 2 medium cloves of garlic crushed
- 1/2 teaspoon of red chili powder
- 1/4 to 1/2 teaspoon of turmeric powder
- Required amount of salt
METHOD
- Peel the potatoes and cut them into small pieces.
- In a thick bottomed vessel, add enough water and add the potato pieces into it. Add a little bit of salt and cook until the water reaches a rolling boil. Drain the water and keep the pieces aside.
- In a pan, over a medium temperature, heat the oil. Add the mustard seeds. When the mustard seeds stop crackling, add the cumin seeds and fry for just 5 seconds.
- Add the crushed garlic and sauté for a minute.
- Add the drained potato pieces and stir.
- Add the required amount of salt, turmeric powder and the red chili powder and mix well.
- Cover and cook for few minutes, say 4 to 5 minutes, on a low flame. Stir it gently in between. You can add 1 or 2 tablespoons of water at this time, if you feel the potatoes are too dry.
- Then cook until the potatoes are crisp, by keeping the pan open and by stirring it frequently.
- Switch off the stove and serve warm.
NOTES
You can add one or two spoons of water while pan frying the potatoes if they are too dry.
While adding salt, care should be taken because there is salt added while boiling as well.
You can add a handful of finely chopped fresh coriander leaves just before switching off the stove.
You can reduce the red chili powder as1/4 teaspoon if you do not want it spicy
STEP BY STEP PICTURES
Peel the potatoes and cut them into small pieces.
In a thick bottomed vessel, add enough water and add the potato pieces into it. Add a little bit of salt
stir it
and cook until the water reaches a rolling boil.
Drain the water and keep the pieces aside.
In a pan, over a medium temperature, heat the oil. Add the mustard seeds. When the mustard seeds stop crackling, add the cumin seeds and fry for just 5 seconds.
Add the crushed garlic and sauté for a minute.
Add the drained potato pieces and stir.
Add turmeric powder,
red chili powder
and the required amount of salt,
and mix well.
Cover and cook for few minutes, say 4 to 5 minutes on a low flame. Stir it gently in between. You can add 1 or 2 tablespoons of water at this time, if the potatoes are too dry.
Then cook until the potatoes are crisp, by keeping the pan open and by stirring it frequently.
Switch off the stove and serve warm.
