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Fried Potatoes, Kerala Style
Course:
Sides
Cuisine:
Indian
Main Ingredient:
vegetarian
Method:
Non Instant Pot
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
6
servings
Author:
Paint the Kitchen Red
A quick and easy side dish to accompany any Indian curry.
Print Recipe
Ingredients
2
tablespoon
vegetable oil
1
teaspoon
black mustard seeds
10
curry leaves
optional
½
cup
sliced onions
1
teaspoon
garlic
minced
1
teaspoon
coriander powder
¼
teaspoon
turmeric powder
½
teaspoon
cayenne pepper
or to taste
1
teaspoon
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.