Ingredients
Potatoes
- 1.5 lbs potatoes, cleaned, peeled, and quartered
Spice Paste
- 3 cloves garlic
- 1 tablespoon fresh ginger, peeled
- 2 tomatoes
- Salt, to taste
- Black pepper, to taste
Spices and Aromatics
- 5 tablespoons vegetable oil
- 2 red chilis, chopped
- 2 teaspoons garam masala
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin
- 1/2 cup onions, roughly chopped
Instructions
- Cook Potatoes: Begin by boiling the quartered potatoes in salted water until they are tender when pierced with a fork, about 10-12 minutes. Drain and set aside.
- Prepare Spice Paste: While the potatoes cook, combine the tomatoes, peeled ginger, garlic cloves, and a pinch of salt and pepper in a food processor. Blend until smooth and set aside this flavorful paste.
- Fry Spices and Aromatics: Heat the vegetable oil in a large pan over medium heat. Add the roughly chopped onions, chopped red chilis, mustard seeds, garam masala, and cumin. Fry the mixture for about 5 minutes, stirring frequently, until the onions soften and spices release their aromas.
- Combine and Cook: Add the boiled potatoes to the pan along with the prepared tomato, garlic, and ginger paste. Stir well to coat the potatoes with the spice mixture.
- Braise and Brown: Cook everything together for another 10 minutes, stirring occasionally, until the potatoes develop a browned and slightly crunchy exterior while absorbing the rich spice flavors.
- Finish and Serve: Remove from heat and optionally garnish with fresh cilantro leaves. Serve hot as a side dish.
Notes
- For extra heat, add more chopped red chilis or a pinch of cayenne pepper.
- Use Yukon Gold or red potatoes for best texture.
- This dish pairs beautifully with naan, rice, or as a side to grilled meats.
- To make it vegan, ensure the cooking oil is plant-based as specified.
- Fresh cilantro is recommended as a garnish to enhance the flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
