Best Spicy South Indian Potatoes Recipes

INDIAN SPICED POTATOES - 20 MINUTES

Steps:

• Wash, peel and dice the potatoes into equal size pieces about 1 1/2 inch.Pro tip - Don't dice the potatoes too small as they absorb too much moisture.
• Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender. Drain the potatoes in a colander and set asidePro tip - Always cook potatoes in cold not hot water. That way they do not become soggy.
• Have all your sauté ingredients ready as this take no more than 3 to 5 minutes and you don't want to burn anything.
• In a large sauté pan or frying pan. Heat the oil on medium high heat. When hot add the mustard seeds and let them crackle for a few seconds. Then add the curry leaves Pro tip - mustard seeds will crackle only when the oil is very hot (like popcorn). The curry leaves add a nice aroma but can be omitted.
• Next, lower the heat to medium low, Then, add the ginger and garlic, sauté another 30 seconds. Followed by the spices and water. Cook for another 30 seconds until fragrant. Pro tip - the water will prevent the spices from burning. If necessary add 2 tbsp more.
• Then add the potatoes. Toss them gently to coat with all the spices. Cook for a minute on medium-low tossing so it's all well coated. Pro tip- use a flat spatula and toss the potatoes around in the pan, this way you won't mash the potatoes.
• Finally, give it a generous squeeze of lemon juice and cilantro. Taste and adjust seasoning.
• Garnish with more chopped cilantro before serving.

SPICY INDIAN POTATOES

Steps:

• 1) Peel and cut potatoes into small cubes.
• 2) Heat oil in pan.
• 3) Add cumin seeds, onion seeds, mustard seeds and asafoetida powder to pan and shake around until seeds start to crackle.
• 4) Add potatoes, turmeric powder, salt and green chilis. Mix well.
• 5) Lower heat to simmer and cover pan for about 18-20 minutes or until the potatoes are fork tender. You may want to add a splash of water at this step if it's too dry for the potatoes to get cooked well.
• 6) Increase heat to high and stir. I let the potatoes brown a bit but you can skip this step.
• 7) Remove from heat and stir in chopped cilantro and lemon juice.

SPICY SOUTH INDIAN POTATOES

Steps:

• 1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut them into 3/4-inch pieces or coarsely mashed.2. Heat the oil in a large nonstick wok or skillet over medium-high heat and add the mustard and fenugreek seeds and both the dals they should splutter upon contact with the hot oil, so cover the pan and reduce heat until the spluttering subsides.3. Quickly add the onion and cook, stirring, until golden, about 5 minutes. Then mix in the coriander, pepper flakes, turmeric, asafoetida, curry leaves, and green chile peppers. Cook 1 minute, then add the potatoes, salt, and cilantro. Cover and cook, stirring occasionally and mashing a few of the pieces, over medium-low heat until the potatoes are golden, 5 to 7 minutes. Transfer to a serving dish, mix in the lemon juice, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.