Bombay Potato Fry
This is one of my son’s preferred dishes. It’s an easy potato stir-fry, Indian style.
- 2 T oil
- 1 tsp black mustard seeds
- 1 medium onion, chopped
- 1 tsp crushed garlic
- 2 T curry powder
- 1 tsp ground cumin
- 4 to 6 medium potatoes
- Salt to taste (about 1 tsp)
- Cilantro (coriander leaf), chopped, for garnish
- Peel and quarter the potatoes, then boil for about 5 to 10 minutes, until they just start to cook but are still crisp. You can also zap them in the microwave but watch it – just a few seconds too long and they’ll be overcooked!
- Drain and cool the potatoes, then coarsely chop them into about 1″ cubes. Finesse is not required here. No, really!
- Heat the oil over a medium high heat. If the oil doesn’t coat the bottom of your pan evenly, add a bit more oil.
- When the oil is hot, quickly drop in the mustard seeds. They will start to pop almost immediately if the oil is hot enough. (If not, next time heat the oil a bit longer before you add them).
- When the mustard seeds start to pop, quickly add the onions and garlic and stir well.
- Fry the onions until they start to soften, then add the curry powder. Stir well.
- Add the cubed potatoes and fry until they are well coated with the spices and are browned on the edges.
- Garnish with chopped coriander.
- Serve with basmati rice, naan, chapati, or puri.
Tags: potato, vegetarian, Indian, Indian food, curry