Yummy 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.

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Avocado, Bell Peppers, Cayenne, Cilantro, Curry Leaves, Mustard Seeds, Olive Oil, Turmeric, Urad Dahl

Yummy Spicy Potato Stir Fry

Print recipe

Ingredients

2 Large Russet Potatoes (washed well, and cut into small cubes or chunks with skin)
1 Bell Pepper (aka Green Pepper, cut into small pieces)
1 teaspoon Mustard Seeds
2 teaspoons Urad Dahl
1 teaspoon Salt
1 teaspoon Turmeric Powder
1 - 2 teaspoon Cayenne Pepper (or Sambar powder)
6 - 8 tablespoons Cooking Oil (Olive oil, Avocado Oil or other)

Optional

6 - 8 leaves Curry Leaves (Kadi Patta)
1 tablespoon Cilantro (chopped, for garnish)

Directions

Step 1
Add 4 tablespoons of oil to a medium non-stick fry pan.
Step 2
When oil is hot, add the mustard seeds.
Step 3
Partially cover the pan to avoid splatter. Don't cover it fully.
Step 4
When the mustard seeds start to crackle, add the urad dahl and stir.
Step 5
When the urad dahl is golden brown, add the potatoes. Mix with a non-stick spatula.
Step 6
Add the turmeric and salt. Mix and stir fry the potatoes for 5 minutes, or until potatoes are about half-cooked.
Step 7
Add the bell pepper pieces, curry leaves and the cayenne or sambar powder.
Step 8
If the vegetables look dry, add more oil, one tablespoon at a time and mix well.
Step 9
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.
Step 10
Garnish with cilantro, if you like. Serve hot as a side dish with any main dish.