Potato Pepper Fry
User Reviews
5
Potato Pepper Fry
Description
Potato Pepper Fry begins by boiling cubed baby potatoes in water seasoned with salt, turmeric, and red pepper flakes, ensuring they cook through while retaining firmness. The tempering is prepared separately by heating oil to toast mustard seeds, then slowly cooking red onions until golden, before adding garlic and curry leaves. Freshly ground black pepper and additional red pepper flakes boost the spiciness. Finally, the cooked potatoes are tossed into this aromatic mixture to absorb the seasoning. The result is a dish combining the tender bite of seasoned potatoes with layers of pungent, spicy, and aromatic flavors brought forth by the tempering ingredients.
This preparation makes a versatile side dish that pairs well with Indian meals or any meal needing a peppery, spicy vegetable. Garnished with cilantro and a squeeze of lemon juice at serving, it adds bright herbal freshness balancing the heat.
Frozen curry leaves can be used when fresh ones are unavailable, though fresh leaves give the best flavor. Care should be taken not to overcook the potatoes so they maintain a pleasant texture after tempering.
Ingredients
For the potatoes:
- 3 cups baby potatoes about 1 inch size cubes, quartered or 3 cups cubed potatoes
- 1 teaspoon salt
- 1/2 teaspoon Turmeric
- 1/2 teaspoon pepper flakes
For the tempering:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 teaspoon mustard seeds
- 1 cups red onion 1 to 1.5 cups, thinly sliced
- 2 cloves garlic minced
- 10 curry leaves
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon red pepper flakes or use 2 dried red chilis
- 1/4 teaspoon salt
- cilantro for garnish
- 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
- Use frozen curry leaves if fresh are unavailable, but fresh impart better flavor.
- Cook potatoes until just tender to avoid them becoming too soft after tempering.
- Adjust the amount of pepper flakes to control the level of heat to taste.
- Squeeze lemon juice just before serving to add brightness to the dish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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