Roasted in a simple assortment of Indian spices these potatoes need absolutely nothing else. This is a perfect earthy dish to balance out a full flavoured curry.
Serves: 4 people | Prep : 10 mins | Cooking : 20 mins

Health Hack: Potatoes are a great source of Vitamin C. Jeera carries antioxidant properties and is also an appetite stimulant. Amchoor (Mango powder) has been used since ancient times to eliminate toxins, combat acidity and boost digestion.
Fresh Ingredients
  • New baby potatoes - 500 grams
  • Fresh Coriander – 2 tbsp, finely chopped
  • Cumin seeds - 1/2 tbsp.
  • Turmeric powder - 1/2 tbsp.
  • Coriander powder- 1 tbsp.
  • Dry mango (Amchoor) powder - 1 tsp.
  • Red Chilli Flakes - ¼ tsp.
  • Salt - to taste
  • Vegetable Oil - 4 tbsp

Step 1

Cut the parboiled potatoes into large cubes or halves leaving the skin on.

Step 2

Heat the oil in a pan on medium heat and add cumin seeds. Fry them for 10-15 seconds until they start to sizzle and change colour slightly.

Step 3

Next add chilli flakes and remaining powdered spices except mango powder. Fry the spices for 2-3 minutes on low heat.

Step 4

Now add the potatoes. The colour of the spices will deepen and they will start coating the potatoes.

Step 5

Fry the potatoes coated in spices on medium heat stirring occasionally until they turn crisp and brown. Cover with a lid and leave for 7-10 minutes on low heat or until they are cooked.

Step 6

Lastly add the mango powder (Amchoor). Remove from heat and garnish with chopped coriander.

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