Cumin-crusted sautéed potatoes

Cumin-crusted sautéed potatoes

By
From
I Love Curry
Serves
4-6
Photographer
Jonathan Gregson

I was thinking aloud with some friends about which quick potato dish I should give in this chapter and everyone pointed to these. This is really easy and quick, extremely moreish and very versatile.They could accompany a whole host of non- Indian dishes, even roast chicken.The dried mango powder is to add sourness, but if you don’t have any you can add a little lemon juice or chopped tomato instead.The fresh coriander is quite important as it really lifts and enlivens the flavours.

Ingredients

Quantity Ingredient
450g potatoes, peeled
3 1/2 tablespoons vegetable oil
2 teaspoons cumin seeds
2 teaspoons ground coriander
1/3 teaspoon turmeric
1 rounded teaspoon ground cumin
3/4 teaspoon garam masala
1/4-1/2 teaspoon chilli powder, or to taste
1 teaspoon dried mango powder, or to taste
salt, to taste
large handful fresh, chopped coriander

Method

  1. Halve the potatoes and boil them in salted water until just tender. Drain.
  2. Heat the oil in a large frying pan. Add the cumin seeds and, once they have browned, remove the pan from the heat and add all the remaining spices and the salt. Stir to mix, return to the heat and cook for 20 seconds.
  3. Add the potatoes and coat well in the spices. Sauté gently for five or six minutes, or until you have some brown, crusty bits, then add the fresh coriander and toss once again. Taste and adjust the seasoning, chilli and dried mango powder until you are happy with the balance, then serve.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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