Comments

Taj1955@hotmail.comAmazing Bruschetta Chicken 1 month ago
Bruschetta chicken
Where or when is the sugar used in the ingredients...
Marina RazoTiropitas: Phyllo Cheese Triangles 1 month ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 1 month ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 1 month ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 2 months ago
😊
Trevor WestChicago Hot Dogs Recipe 2 months ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...
do any of you bakers have room in your freezer to ...
Any 

Potato Pepper Stir-fry

Blossom Lady
Apr 24, 2022 09:34 PM
Potato Pepper Stir-fry

A simple yet flavorful South Indian Potato Pepper Stir-fry which is super addictive with loads of black pepper and a simple tempering /tadka. Serve this easy vegan dish with Dals or sambar and rice or flatbreads or dosa. Or just eat up as is! So good. Gluten-free!

Oftentimes when sitting down to dinner we wish there was a more exciting, more zesty side dish to go with our main.

What lends this potato fry its special flavor are curry leaves, red onion, black pepper and mustard seeds. Mustard seeds are widely used in Indian cooking, and when roasted in hot oil, infuse the oil with a delicious flavor. To learn how to roast mustard seeds, follow my Indian cooking series on my tik tok or Instagram!

When cooking with them they are added at the start of the dish and fried until they being to pop and release their unique flavour and add a nutty taste to the dish.

Ingredients:

For the potatoes:

  • 3 cups (450 g) quartered baby potatoes or 3 cups of cubed potatoes about 1 inch size cubes
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon pepper flakes

For the tempering:

  • 2 teaspoons oil
  • 1/2 teaspoon mustard seeds
  • 1 cups (160 g) of thinly sliced red onion 1 to 1.5 cups
  • 2 cloves garlic minced
  • 10 curry leaves
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon pepper flakes or use 2 dried red chilis
  • 1/4 teaspoon salt
  • cilantro and lemon juice for garnish
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments