Potato with garlic and chilli

Another completely yummy thing to do to potatoes to snack on or maybe start a meal with.

Potatoes with garlic and chilli


460g potatoes, peeled
3 tbsp ghee
half teasp black mustard seeds
half teasp cumin seeds
4 cloves of garlic, peeled and crushed/finely chopped
maybe half a teasp chilli powder
half a teasp turmeric
1 teasp salt


Cut the potatoes to about the size of short French fries.

Heat the ghee over a medium heat, preferably in a non-stick pan which should be wide and shallow. Add the mustard seeds and cumin seeds and when they start to pop, add the garlic, give it a quick stir and then remove pan from the heat while adding the chilli powder and turmeric. Then add the potatoes and return to the heat. Stir and increase heat to medium. Add salt and stir. Cover the pan and cook for a few minutes before stirring again. Keep doing this until the potatoes are cooked and lightly browned.

These are the original instructions. In practice I cook covered for a few minutes and then uncovered, stirring in a dedicated manner.

From Classic Indian Cuisine Rosemary Moon


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