If ever 3 words were meant to be together, it would be “spicy garlic potatoes”, stir fired.
Maunika writes that when she was a child growing up in Mumbai, the highlight of her day was lining up with her for these potatoes in the different markets and roadside stalls across the city.
Pretty easy to tell why.
As a side to an Indian feast, they’re just awesome. And simple enough to make the night before and reheat.
(Read about this dish as part of a grand thali we recently served.)
700gm floury potatoes, such as Roosters, boiled and cooled
8 garlic cloves
1 tsp cumin seeds
10 – 12 curry leaves
3 green birds-eye chillies
3 tbsp vegetable oil
Pinch of asafoetida (substitute garlic or onion powder)
1 tsp ground turmeric
1 tsp sugar
Salt, to taste
Juice of 1/2 lemon
Chopped coriander, to garnish
- Peel the boiled potatoes and roughly crush them. Set aside.
- Put the garlic, cumin seeds, curry leaves and green chillies in a mortar and pestle and pound the mix to a coarse, rough paste. Set aside.
- Heat the oil in a heavy-based, non-stick saucepan over a medium heat. Add the garlic and spice paste along with the asafoetida and fry for a few seconds, stirring well. Reduce the heat to low and add the turmeric, sugar and crushed potatoes, mixing well.
- Season to taste, then cover and cook for 1-2 minutes. Turn off the heat, squeeze over the lemon juice and garnish with fresh coriander.
- Serve with puris, dal and a pickle of your choice.