Masala potatoes
Spicy masala potatoes are a quick and easy side dish for any Indian curry. Serve with naan bread for a tasty lunch, and add a dal for a satisfying midweek meal.
Ingredients
- Sunflower oil45 ml
- Lemon juice10 ml
Instructions
4 steps- 1
Half-fill a saucepan with water and bring to the boil. Add the potatoes, bring the water back to a fast simmer and cook for 8-10 minutes or until just tender. Drain the potatoes in a colander and leave them to stand while you prepare the spice mix.
- 2
Heat 2 tablespoons of the oil in a large non-stick frying pan and fry the cumin and mustard seeds for a few seconds until they begin to pop.
- 3
Add the onion and chilli and cook over a medium heat for 2 minutes, stirring constantly.
- 4
Add the remaining oil and the drained potatoes, then sprinkle over the turmeric, coriander, asafoetida and salt. Stir-fry for 2-3 minutes, turning the potatoes in the spices until they are lightly coated and beginning to soften around the edges. Sprinkle with the lemon juice, stir together and serve hot.
Nutrition
1 serving ≈ 175 g
Nutrition values are estimates. - means data is unavailable.
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