Wednesday, 28 January 2015

Potato Stir Fry




  • 6 Medium sized Potatoes
  • 5 Garlic cloves crushed and then chopped finely
  • 1 Teaspoon Red chilli powder ( you can use paprika instead of red chilli powder)
  • 1/4 Teaspoon turmeric powder
  • 1/4 Teaspoon Pepper powder / freshly ground black pepper
  • 1/4 Teaspoon Italian seasoning ( Or a pinch of dried thyme, dried rosemary, dried oregano and red chilli flakes)
  • 1/4 Teaspoon cumin powder
  • 2 Tablespoon vegetable oil
  • 1 Tablespoon unsalted butter ( optional )
  • 1/2 Teaspoon mustard seeds
  • 1/2 Teaspoon cumin seeds
  • 1/2 Teaspoon urad dal
  • Salt to taste


1. Wash potatoes, peel remove skin

2. Cut each potato into 4 quarters and then slice them ( slightly thicker; refer to the below picture)

3. In a pan, heat oil and butter

 ( Step number 4 and 5 are optional. If you do not have mustard seeds, cumin seeds and urad dal you can skip these steps and proceed to step number 6. I prefer cumin flavor with potatoes and nice crunch from the urad dal. )

4. When the oil is hot, add mustard seeds. let them splutter
5. Then add cumin seeds and urad dal and fry until urad dal turns light golden
6. Add crushed , chopped garlic and fry for couple of seconds until its light golden

7. Now switch off the flame and remove the pan off from direct heat / stove.  And add turmeric powder, red chilli powder, cumin powder, pepper powder, Italian seasoning, salt and give it a quick stir
8. Immediately add sliced potatoes and mix everything together


9. Return the pan to stove and keep the flame medium

10. Add 1 cup of water and give it a stir. Check for seasoning and add more salt if required


11. Now let the potatoes cook for 15 to 20 minutes or until they are cooked through and water evaporates completely

12. Add more water if required to cook the potatoes

13. Switch off the flame. Potato stir fry is ready to be served


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