Spicy Potato Stir Fry
This curry is so easy to make and yet it tastes great, without fail. It is a great dish for any occasion. It is colorful and flavorful. It can be prepared bland or spicy. And since it is not deep fried, it is relatively healthy. I usually make this with just the potatoes. But now and then, for a variation, I add other vegetables. I have never been disappointed with this stir fried potato curry.
RECIPE :
Spicy Potato Stir Fry
This curry is so easy to make and yet it tastes great, without fail. It is a great dish for any occasion. It is colorful and flavorful. It can be prepared bland or spicy.
Ingredients
- 2 Large Potatoes Russet, washed well, and cut into small cubes or chunks with skin
- 1 Bell Pepper AKA Green Pepper, cut into small pieces
- 1 tsp Mustard Seeds
- 2 tsp Urad Dahl
- 1/2 tsp Turmeric Powder
- 1 tsp Cayenne Pepper Or sambar Powder
- 6 tbsp Cooking Oil Olive oil, Avocado Oil, Canola or another
- 6 Leaf Curry Leaves Kadi Pattha
- 2 tbsp Cilantro Finely Chopped
- Salt 1 - 2 tsp
Instructions
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Add 4 tablespoons of oil to a medium non-stick fry pan.
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When oil is hot, add the mustard seeds.
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Partially cover the pan to avoid splatter. Don't cover it fully.
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When the mustard seeds start to crackle, add the urad dahl and stir.
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When the urad dahl is golden brown, add the potatoes. Mix with a non-stick spatula.
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Add the turmeric and salt. Mix and stir fry the potatoes for 4 minutes, or until potatoes are about half-cooked.
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Add the bell pepper, curry leaves and the cayenne or sambar powder.
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If the vegetables look dry, add more oil, one tablespoon at a time and mix well.
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Stir fry uncovered for about 5 minutes, or until potatoes look cooked and golden brown. Check for salt and spices, and add more if you like, and mix well.
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Garnish with cilantro. Serve hot as a side dish.
