Indian-style potatoes

Indian-style potatoes

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4

The spices used in this dish help to lend a real, Indian spice sensation to the potatoes. It goes well with Lamb and Spinach Korai, and works brilliantly with chicken or salmon too.

Ingredients

Quantity Ingredient
40g lucy bee coconut oil
thumb-sized piece fresh ginger, peeled and grated
1 green chilli, deseeded and finely chopped
1 teaspoon nigella seeds, (or cumin seeds)
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon see method for ingredients, plus extra to finish if needed
500g cooked potatoes, cut into 3cm cubes
large handful chopped coriander
himalayan salt
ground black pepper

Method

  1. Heat the coconut oil in a large, non-stick frying pan over a medium heat, then add the ginger and cook for a minute or so. Add the chilli, nigella seeds and ground spices and cook for another minute.
  2. Tip in the potatoes with salt and pepper to taste, and let a crust develop on the underside of the cubes before turning to brown the other sides; you may need to add a touch more oil to help with this process. Once beautifully browned and crisped all over, remove from the heat and stir in the chopped coriander, and extra garam masala, if preferred.
Tags:
coconut oil
healthy
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