Indian style fried young potatoes in spices

4 servings

60 minutes

Fried young potatoes with Indian spices is a fragrant and spicy dish that reflects the essence of Indian cuisine. It combines the tenderness of young potatoes with rich Eastern spices like turmeric, coriander, cumin, and mustard that create a complex and deep flavor with a hint of spiciness. Historically, Indian cuisine is famous for its abundance of spices, each adding layers of aroma and aiding digestion. The dish is perfect as a standalone snack or a side to main dishes like rice or flatbreads. Potatoes fried in oil develop a crispy crust while the spices enhance their natural sweetness. This snack is popular in India's street food scene where it is served hot with fresh herbs and yogurt sauce that softens the spice's heat.

Energy value per serving

• Calories: 369.6
• Proteins: 5.4g
• Fats: 28.8g
• Carbohydrates: 24.1g

Ingredients

• New potatoes: 700 g
• Vegetable oil: 6 tbsp
• Asafoetida: pinch
• Cumin seeds (jeera): 1 tsp
• Black mustard seeds: 1 tbsp
• Turmeric: 1 tsp
• Ground coriander: 1 tsp
• Ground cumin (zira): 1 tsp
• Cayenne pepper: 0.5 tsp

Cooking steps

1. Cut the potatoes into small cubes.

   Required ingredients:

   • New potatoes: 700 g

2. Heat vegetable oil in a wok over medium heat. Add asafoetida (if you like), then mustard seeds and cumin seeds. Then add the potatoes and mix well. Sprinkle with turmeric and cook for 15 minutes, shaking the wok constantly, until done and golden.

   Required ingredients:

   • Vegetable oil: 6 tablespoons
   • Asafoetida:  pinch
   • Black mustard seeds: 1 tablespoon
   • Cumin seeds (jeera): 1 teaspoon
   • New potatoes: 700 g
   • Turmeric: 1 teaspoon

3. Before removing the potatoes from the heat, sprinkle with coriander and cumin, and salt. Serve on plates, leaving excess oil in the wok.

   Required ingredients:

   • Ground coriander: 1 teaspoon
   • Ground cumin (zira): 1 teaspoon