These Indian fried potatoes are from the state of Kerala, the part of India that I come from, where all kinds of vegetables are sauteed like in this recipe, to make a dry dish that is simple and quick, but tasty. You can use potatoes, sweet potatoes, yucca, or unripe plantains. Curry leaves can be found at South Asian grocery stores, but feel free to omit.
Fried Potatoes, Kerala Style
A quick and easy side dish to accompany any Indian curry.
Print
Rate
Servings: 6 servings
Ingredients
- 2 Tbsp vegetable oil
- 1 tsp black mustard seeds
- 10 curry leaves - optional
- 1/2 cup sliced onions
- 1 tsp garlic - minced
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp cayenne pepper - or to taste
- 1 tsp table salt - or to taste
- 1 Idaho potato - about 1 lb., cut into long strips like French-fries
Instructions
- Heat oil in a large non-stick pan on medium-high heat.
- When oil is very hot, add mustard seeds and cover the pan, allowing them to pop.
- Lower heat to medium, and add curry leaves, if using.
- Immediately add onion and garlic; fry until onions are translucent.
- Add coriander, turmeric, cayenne, salt and stir until fragrant, about 30 seconds.
- Add potatoes and stir to coat.
- Cover and cook until potatoes are cooked but still firm
- Stir occasionally and if potatoes are sticking to the bottom of the pan, add just a bit of water.
- Uncover pan and allow the potatoes to brown slightly, occasionally stirring gently to prevent from sticking.
- Serve as a side dish with a curry.
Have you made this recipe?I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed hashtag #paintthekitchenred
Questions, Comments? I love hearing from my readers and I reply to all comments!