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A easy but flavorful South Indian Potato Pepper Stir-fry which is tremendous addictive with a great deal of black pepper and a easy tempering /tadka. Serve this straightforward vegan dish with Dals or sambar and rice or flatbreads or dosa. Or simply eat up as is! So good. Gluten-free!
Oftentimes when sitting all the way down to dinner we want there was a extra thrilling, extra zesty facet dish to go along with our principal.
Enter this South Indian potato pepper stir-fry! If potatoes are your factor and you’ve got run out of recent thrilling methods of constructing them in a fashion that’s easy and never overly time-consuming, this recipe is for you!
Pan-fried potatoes with a South-Indian twist that ought to curiosity you.
What lends this potato fry its particular taste are curry leaves, pink onion, black pepper and mustard seeds. Mustard seeds are broadly utilized in Indian cooking, and when roasted in scorching oil, infuse the oil with a scrumptious taste. To discover ways to roast mustard seeds, comply with my Indian cooking sequence on my tik tok or Instagram!
When cooking with them they’re added initially of the dish and fried till they being to pop and launch their distinctive flavour and add a nutty style to the dish.
Extra potato dishes:
Potato Pepper Fry
A easy but flavorful South Indian Potato Pepper Stir-fry which is tremendous addictive with a great deal of black pepper and a easy tempering /tadka. Serve this straightforward vegan dish with Dals or sambar and rice or flatbreads or dosa. Or simply eat up as is! So good! Glutenfree nutfree Soyfree
Servings: 4
Energy: 188kcal
Substances
For the potatoes:
- 3 cups (50 g) quartered potatoes or 3 cups of cubed potatoes about 1 inch measurement cubes
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper flakes
For the tempering:
- 2 teaspoons oil
- 1/2 teaspoon mustard seeds
- 1- 1 1/2 cups (400 g) of thinly sliced pink onion
- 2 cloves garlic minced
- 10 curry leaves
- 1 teaspoon freshly floor black pepper
- 1/2 teaspoon pepper flakes or use 2 dried pink chilis
- 1/4 teaspoon salt
- cilantro and lemon juice for garnish
Directions
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Boil the potatoes: Warmth a big saucepan of water over medium excessive warmth. Add the salt, turmeric, and pepper flakes after which add the potatoes and convey to a boil. Proceed to prepare dinner till the potatoes are cooked to choice. You don’t need the potatoes too gentle however you need them cooked by. Drain the potatoes and put aside.
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Make your tempering: Warmth the oil over medium warmth in a medium to massive skillet
-
As soon as the oil is scorching, add the mustard seeds and anticipate them to start out popping.
-
Then add the onion and a great pinch of salt and prepare dinner till the onions are beginning to get golden.
-
Then add the garlic, curry leaves, and blend in and prepare dinner till the garlic is golden. Add splashes of water if the combination is drying out an excessive amount of.
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Then add in your freshly floor black pepper and pepper flakes or pink chilis and the remainder of the salt and blend in.
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Cook dinner for half a minute then add the potatoes and toss effectively to coat.
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Cowl and Cook dinner for one more 2 minutes to crisp them up then take off warmth. Garnish with cilantros and lemon juice.Serve these potatoes with Dals or sambar and rice or flatbreads or dosa or with breakfast.
Notes
- Curry leaves are sometimes offered frozen in your Indian or Asian grocery retailer. They’re additionally offered dried but when you will get contemporary that might be finest
Vitamin
Vitamin Information
Potato Pepper Fry
Quantity Per Serving
Energy 188
Energy from Fats 18
% Each day Worth*
Fats 2g3%
Saturated Fats 1g6%
Sodium 675mg29%
Potassium 838mg24%
Carbohydrates 38g13%
Fiber 6g25%
Sugar 6g7%
Protein 5g10%
Vitamin A 183IU4%
Vitamin C 90mg109%
Calcium 60mg6%
Iron 2mg11%
* P.c Each day Values are based mostly on a 2000 calorie food plan.
Substances:
- small potatoes – use Yukon or Russet
- turmeric lends a stunning colour to this dish
- pepper flakes and black pepper add some warmth
- For the tempering, we fry mustard seeds together with sliced pink onion, garlic, curry leaves and freshly floor black pepper
in addition to dried pink chilis - cilantro and lemon juice are added as a garnish
Suggestions:
- Ensure to stir fry the potatoes until they’re browned.
- Curry leaves are sometimes offered frozen in your Indian or Asian grocery retailer. They’re additionally offered dried but when you will get contemporary that might be finest
- Can not discover curry leaves?add bay leaf and add some lemon or lime zest to the dish. It is not going to be the identical however it is going to lend a pleasant taste to the dish.
Find out how to make South Indian Potato Pepper Fry
Boil the potatoes: Warmth a big saucepan of water over medium excessive warmth.
Add the salt, turmeric, and pepper flakes after which add the potatoes and convey to a boil. Proceed to prepare dinner till the potatoes are cooked to choice.
You don’t need the potatoes too gentle however you need them cooked by. Drain the potatoes and put aside.
Make your tempering: Warmth the oil over medium warmth in a medium to massive skillet
As soon as the oil is scorching, add the mustard seeds and anticipate them to start out popping.
Then add the onion and a great pinch of salt and prepare dinner till the onions are beginning to get golden.
Then add the garlic, curry leaves, and blend in and prepare dinner till the garlic is golden. Add splashes of water if the combination is drying out an excessive amount of.
Then add in your freshly floor black pepper and pepper flakes or pink chilis and the remainder of the salt and blend in.
Cook dinner for half a minute then add the potatoes and toss effectively to coat.
Cowl and Cook dinner for one more 2 minutes to crisp them up then take off warmth. Garnish with cilantros and lemon juice and serve.
Serve these potatoes with Dals or sambar and rice or flatbreads or dosa or with breakfast.
Storage:
Cooked potatoes and different cooked greens will be safely stored within the fridge 3 to 4 days.
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