My hubby found this recipe, made it and I fell head over heels for it…
If I try a recipe from a cookbook or any other source, I tend to make a lot of changes as it’s very hard for me to follow it blindly unless it’s a cake or pastry recipe. As a result, I can never recreate the original taste of that dish. On the other hand, when my hubby cooks he follows the recipe as it is so that the original taste of the dish is preserved. A few weeks ago, when he took over the kitchen he made this delicious potato stir fry. That day he was determined enough not to make mashed potatoes, instead he made this. He got the recipe from the internet.
In most South Indian veggie dishes, we make tempering by frying mustard seeds, curry leaves in the oil, the aroma when these are fried in the oil is just wonderful that I’ll be seen taking deep breaths. For making this dish, first mustard seeds and curry leaves are fried in the oil and then the marinated potatoes are added and stir-fried till they turn brown. Asafetida is the key ingredient for this dish which gives the potatoes a really nice flavor and taste. Asafetida has an intense pungent aroma when it’s raw, but when cooked it imparts a nice aroma to the dish. This spice is an unavoidable ingredient in most of South Indian vegetarian dishes like Sambar, Rasam, pickles, etc.
How to store Asafetida:
Powdered asafetida is usually found in a plastic jar with a rotating lid at Indian stores. You have to make a small hole on the lid and then close it by rotating the lid. If you keep the plastic jar like this, in no time your pantry will have an intense pungent smell imparted by this spice. It’s very very unpleasant.
What I do:
- Place the plastic jar in an airtight container so that the pungent smell is sealed.
- I don’t usually transfer this spice to the air-tight container as while transferring the whole place gets the pungent smell.
- A little of this goes a long long way. Only a pinch or two of this is required for most of the recipes, don’t even think of adding more than 1/4 tsp to any dishes.
Curry Leaf Potato Stir Fry
Ingredients
- Potatoes, fingerling or russet potatoes- 8, cut into long strips
Marinating potatoes
- Chili powder- 2 tsp
- Ground turmeric- 1 tsp
- Asafoetida- 1/8 tsp
- Lemon juice- 1 1/2 tbsp
- Salt- 1 1/2 tsp
For stir-frying
- Coconut Oil- 3 tbsp
- Mustard seeds- 1 1/2 tsp
- Curry leaves- 20 leaves
Instruction
- Peel off the potato skin.
- Cook the potatoes in boiling water seasoned with salt.
- Cook till it’s fork-tender, don’t overcook the potatoes.
- Drain the water and let the potatoes cool down.
- Cut the potatoes into long strips.
- Add all the above-mentioned ingredients ‘marinating potatoes’ and combine well.
- Place a wok or large skillet over medium heat, add oil.
- When the oil gets hot, add mustard seeds and curry leaves (add lots of curry leaves), and let the mustard seeds splutter.
- Add the potatoes and stir fry over high heat till the potatoes are browned.
- Serve hot as a side dish.
- Adding asafetida enhances the flavor of this dish.
- Asafetida is available at all Indian stores.
- Make sure to stir-fry the potatoes till browned.
- Potatoes, fingerling or white potatoes- 8, cut into long strips
- Chili powder- 2 tsp
- Ground turmeric- 1 tsp
- Asafoetida- ⅛ tsp
- Lemon juice- 1½ tbsp
- Salt- 1½ tsp
- Coconut Oil or Veg Oil- 3 tbsp
- Mustard seeds- 1½ tsp
- Curry leaves- 10 leaves
- Peel off the potato skin.
- Cook the potatoes in boiling water seasoned with salt.
- Cook till the potatoes turn fork-tender don't overcook the potatoes.
- Drain the water and let cool down.
- Cut the potatoes into long strips.
- Add all the above-mentioned ingredients 'marinating potatoes' and combine well.
- Place a wok or large skillet over medium heat, add oil.
- When the oil gets hot, add mustard seeds and curry leaves (add lots of curry leaves), let the mustard seeds splutter.
- Add the potatoes and stir fry over high heat till the potatoes are browned.
- Serve hot as a side dish.
Asafoetida is available in all Indian stores.
Make sure to stir fry the potatoes till browned.
