Spicy South Indian Potatoes Recipes

INDIAN SPICED POTATOES - 20 MINUTES

Indian Spiced Potatoes - 20 minutes image

These quick Indian spiced potatoes have got to be the quickest Indian dish you can ever make!! Simple, easy, and effortless. It's ready in 20 minutes or less. This very versatile dish can be served on its own or as a side dish pairing with a delicious main course.

Provided by Veena Azmanov

Time 20m

Number Of Ingredients 14

Ingredients

1 lb Potatoes diced (4 to 5 large)
1 tbsp Ginger (grated)
1 tbsp Garlic (minced)
2 tbsp Cooking oil (canola/peanut)
1 tbsp Black mustard seed
2 tbsp Lemon juice
2 tsp Salt (or more to taste)
1 tsp Pepper
1/2 cup Cilantro leaves (chopped)
5 Curry leaves (optional)
1/2 tsp Chili powder / cayenne (up to 1 tsp)
1 tbsp Coriander powder
1/2 tbsp Cumin powder
1 tsp Turmeric powder

Steps:

Wash, peel and dice the potatoes into equal size pieces about 1 1/2 inch.Pro tip - Don't dice the potatoes too small as they absorb too much moisture.
Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender. Drain the potatoes in a colander and set asidePro tip - Always cook potatoes in cold not hot water. That way they do not become soggy.
Have all your sauté ingredients ready as this take no more than 3 to 5 minutes and you don't want to burn anything.
In a large sauté pan or frying pan. Heat the oil on medium high heat. When hot add the mustard seeds and let them crackle for a few seconds. Then add the curry leaves Pro tip - mustard seeds will crackle only when the oil is very hot (like popcorn). The curry leaves add a nice aroma but can be omitted.
Next, lower the heat to medium low, Then, add the ginger and garlic, sauté another 30 seconds. Followed by the spices and water. Cook for another 30 seconds until fragrant. Pro tip - the water will prevent the spices from burning. If necessary add 2 tbsp more.
Then add the potatoes. Toss them gently to coat with all the spices. Cook for a minute on medium-low tossing so it's all well coated. Pro tip- use a flat spatula and toss the potatoes around in the pan, this way you won't mash the potatoes.
Finally, give it a generous squeeze of lemon juice and cilantro. Taste and adjust seasoning.
Garnish with more chopped cilantro before serving.

Nutrition Facts : ServingSize 100 g, Calories 114 kcal, Carbohydrate 17 g, Protein 2.3 g, Fat 4.6 g, SaturatedFat 0.4 g, Sodium 664 mg, Fiber 2.6 g, Sugar 0.9 g, UnsaturatedFat 4.2 g

INDIAN SPICED POTATOES

Indian Spiced Potatoes image

Nice side dish but sometimes I add more tomatoes some frozen peas and then can eat this as an vegetarian main dish.

Provided by PetsRus

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
1 lb potato, peeled and cubed
1 onion, chopped
1 clove garlic, finely chopped (or more)
1 chopped green chili peppers or 1 red chili pepper (optional)
1 teaspoon cumin seed
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon salt
2 cloves
2 cardamom pods
2 bay leaves
1 inch cinnamon stick
5 tablespoons natural yoghurt
3 tomatoes, chopped
3 tablespoons chopped fresh coriander or 3 tablespoons parsley

Steps:

Heat the oil in a large saucepan, add the potatoes, onion, garlic and shallow fry them over a medium heat for 10 minutes, stirring from time to time, until softened and golden brown.
Add the cumin seeds, turmeric, ground coriander, garam malasa, salt, cloves, cardamoms, bay leaves, cinnamon stick, chopped chili and cook, stirring for about 5 minutes.
Add the tomatoes and yoghurt, cover and cook very gently for 5 minutes or until the potatoes are cooked, adding a little water if necessary.
Serve hot with the coriander sprinkled on top.

SPICY INDIAN POTATOES

Spicy Indian Potatoes image

Low-Fat Indian Spiced Potato Wedges cooked in the oven. I always serve these when we're having an Indian BBQ & they'll happily sit in the oven for a bit longer if necessary.

Provided by kefalonia

Time 1h30m

Yield Serves 2

Number Of Ingredients 8

Ingredients

2 large potatoes-peeled & cut into wedges
2tbsp vegetable oil
1tsp black onion seeds
1tsp black mustard seeds
1tsp cumin seeds
1 small chilli-seeded & finely shredded-(optional)
1cm piece of root ginger-grated
1tsp sugar

Steps:

Preheat oven to 200c/fan 160c/gas 6
Bring the potatoes to the boil, simmer for 6mins & drain well.
While the potatoes are boiling, heat the oil in a small pan over a medium heat, add the onion, mustard & cumin seeds & fry till popping.
Take the pan off the heat, add the rest of the ingredients, stir & pour this over the drained potatoes. Stir very gently until all the wedges are coated in the seeded oil
Place the wedges onto a baking tray well spaced apart & cook uncovered for 35mins, then turn & cook for a further 30mins or until golden & crispy

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