Its getting super hot here in kuala lumpur! very dry and humid........and the weather is taking a toll on me!Iv been running around getting our new place furnished....! Its been exciting and fun and our pockets feel way lighter already!!Picture frames have finally met our white washed walls. Lots of trips to the nursery this week.........looks like home! :)
Today's recipe is everyone's favourite Potato fry. Kids love it. Although you might want to reduce the spice level if its for the kids......Pairs up well with curd rice, rasam, sambar or any Indian curry for that matter........its super easy. T
he trick is to use an old metal pan (not non stick) so the chili powder cooks in the oil and sticks to the pan.........then we keep scraping the tasty bits off the pan...........so dont be afraid to use oil....just go little by little................ so you don't overdo it as well!
INGREDIENTS:
potatoes, cubed (1 inch size) - 5 small
mustard seeds - 2 tsps
curry leaves - 1 stem
dried red chili, broken - 1
turmeric powder - 1/2 tsp
red chili powder - 2 tsps
garlic, minced - 1 clove (optional)
PROCESS:
PROCESS:
- peel the potatoes and cut them into 1 inch cubes.
- In a wok heat a tbsp of oil. Add the mustard seeds. Once it starts to splutter add the dried red chilies and curry leaves.
- After about 2 to 3 minutes add the potatoes.
- Add the turmeric and chili powder. Keep adding a spoon of oil when it starts sticking to the pan. Keep scraping the sides of the pan. (spices will stick to the pan if you are not using non stick pan)
- Stir and add some salt.
- close the pan and cook till the potatoes are cooked but firm to the bite. open the pan and stir every now and then.
- when the potatoes are cooked through, add the minced garlic. saute for a minute and then switch off the flame.
- NOTE: I prefer using an old pan where the non stick coating has all been worn off. I know it will require more oil when cooking, but hey!................its called potato 'FRY' for a reason!;)
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