Here’s a simple, very easy and quick-to-cook Indian potato dish that makes a perfect side. It has no onion and garlic but is still full of flavor! And it’s not a deep-fried recipe.
The Sambar Recipe that I had posted sometime back was a big hit. Thanks to my dear friend Archana, I am in love with Sambar now! There was a potato dish along with the Sambar meal that I she had made, so this is it. 🙂
This potato fry dish complimented the dal-rice combination very well. But if you want, you can have it with any Indian flat-bread or use them as filling for a sandwich, if you have leftovers!
Ingredients you will need:
4-5 medium potatoes
2 tsp urad dal or split black gram or black lentil
2 tbsp oil (canola, vegetable, olive)
1 tsp mustard seeds
10-15 curry leaves
a pinch of hing or asafoetida
½ tsp turmeric powder or haldi
1 tsp paprika or kashmiri mirch powder
Salt according to taste
Method for cooking:
1) In a saucepan, boil the potatoes till they are 75-80% cooked. Let them cool. Remove the skin and cut into cubes. The boiled potato should not be too soft.
2) In a non-stick frying pan with a broad base, heat oil and add mustard seeds. Let it splutter for a 4-5 seconds. Add the hing and curry leaves and let leaves change color a bit. Now add the urad dal. Stir the dal while frying, let it turn golden brown. Then the flavor comes out the best. Urad dal also adds a crunch to the dish.
3) Add the chopped potatoes, turmeric, paprika or kashmiri chilli powder. Stir and cook this on medium high heat. Add salt, cover and cook if required but ensure that the potatoes stay whole and not get mushed. Uncover, give it a final stir. Check for salt. And your dish is ready! Serve with any Indian flatbread, paratha, rice or roti.
This dish went very well with the Sambar. You will find the Sambar recipe here.
This dish is completely gluten free and vegan! In fact the entire meal comprising Sambar, rice and this potato fry is entirely gluten free.
Give this easy potato fry recipe a try! You will be happy with the results. 🙂