Potato Pepper Fry
User Reviews
5.0
18 reviews
Excellent
Potato Pepper Fry
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A simple yet flavorful South Indian Potato Pepper Stir-fry which is super addictive with loads of black pepper and a simple tempering /tadka. Serve this easy vegan dish with Dals or sambar and rice or flatbreads or dosa. Or just eat up as is! So good! Glutenfree nutfree Soyfree
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Ingredients
For the potatoes:
- 3 cups quartered baby potatoes or 3 cups of cubed potatoes about 1 inch size cubes
- 1 teaspoon salt
- 1/2 teaspoon Turmeric
- 1/2 teaspoon pepper flakes
For the tempering:
- 2 teaspoons oil
- 1/2 teaspoon mustard seeds
- 1 cups of thinly sliced red onion 1 to 1.5 cups
- 2 cloves garlic minced
- 10 curry leaves
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon pepper flakes or use 2 dried red chilis
- 1/4 teaspoon salt
- cilantro and lemon juice for garnish
Instructions
- Boil the potatoes: Heat a large saucepan of water over medium high heat. Add the salt, turmeric, and pepper flakes and then add the potatoes and bring to a boil. Continue to cook until the potatoes are cooked to preference(9-12 Mins) You don't want the potatoes too soft but you want them cooked through. Drain the potatoes and set aside.
- Make your tempering: Heat the oil over medium heat in a medium to large skillet
- Once the oil is hot, add the mustard seeds and wait for them to start popping.
- Then add the onion and a good pinch of salt and cook until the onions are starting to get golden. (7-10mins, depends on your pan and stove)
- Then add the garlic, curry leaves, and mix in and cook until the garlic is golden. 1-2 mins. Add splashes of water if the mixture is drying out too much.
- Then add in your freshly ground black pepper and pepper flakes or red chilis and the rest of the salt and mix in.
- Cook for half a minute then add the potatoes and toss well to coat.
- Cover and Cook for another 2 minutes to crisp them up then take off heat. Garnish with cilantros and lemon juice.Serve these potatoes with Dals or sambar and rice or flatbreads or dosa or with breakfast.
Notes
- Curry leaves are often sold frozen in your Indian or Asian grocery store. They are also sold dried but if you can get fresh that would be best
Nutrition Information
Show Details
Calories
188kcal
(9%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
675mg
(28%)
Potassium
838mg
(24%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
183IU
(4%)
Vitamin C
90mg
(100%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 675mg | 28% |
| Potassium | 838mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 90mg | 100% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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