Gujarati potatoes recipe
- Cuisine: Indian
- Prep Time: 10 min(s)
- Cook Time: 25 min(s)
- Serves 4
For potato lovers who like a hint of spice, this is the best thing in the world. The snap, crackle and pop as you fry the spices is part of the joy.
Ingredients400 g - pontiac or other waxy potatoes, peeled
1 tsp - ground cumin
1 tsp - ground coriander
1 tsp - turmeric
½ tsp - chilli powder
2 tbsp - vegetable oil
1 tsp - black mustard seeds
1 tsp - cumin seeds
5–6 - fenugreek seeds
1 tbsp - desiccated coconut
2 tsp - sesame seeds
3–4 - coriander sprigs, chopped
PreparationBoil the potatoes until soft, then cut into cubes.
Place the potato, ground cumin, coriander, turmeric and chilli in a bowl and season with salt. Toss to coat the potatoes evenly.
In a heavy-based pan or kadhai, heat the oil and add the mustard, cumin and fenugreek seeds and cook until sizzling (this is called tempering the spices). Add the potato and stir gently to coat in the oil. Stir in the coconut, sesame seeds and chopped coriander and serve with Indian bread.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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