Hive Top Chef: 30-minute Potato-Fry - Plantbased

My friend whose ancestors hail from the Gujarat state in India, introduced me to spicy Potato-fry; small potato cubes fried with Mustard seeds, and Jeera seeds, with Garlic, added spices, and curry leaves.

As they are vegetarian, this is one of their classic quick meals to throw together in under 30 minutes.

Josh and I worked together for many years and she used to bring the most interesting dishes to work, always enough to share.

I live in the city of Durban which is said to have the largest population of Indians outside India, therefore many refer to Durban as the largest Indian city outside India! The one thing that amazes me is that they never come empty-handed when they visit; they always bring delicious spicy foods or sweetmeats, enough to feed an army!

I've always wanted to make Potato-fry, as Josh said it is a quick and easy dish it is to make.
She was right, of course! One can serve it with Basmati rice, or Roti.

Simple ingredients required

The quantities in my recipe can be changed according to your taste.
Further, I used Cayenne Pepper instead of Red Chilli.

The Recipe

• 2 medium-large Potatoes, peel and cube
• 1-2 Garlic cloves, diced/crushed
• Approx 4 tablespoons Oil
• 5ml Jeera Seeds
• 5ml Mustard Seeds
• 5ml Garam Masala
• 3-5ml Cayenne Pepper
• 5ml Turmeric
• Curry leaves

Soak potato cubes in cold water to remove starch.

Lightly fry Mustard seeds and Jeera seeds till they pop.
Add Garlic and fry a little, then add spices and mix.

Drain Potato cubes and dry them in a tea towel.
Add to spices and stir-fry; cover with lid in between.

Continue frying till potato cubes have softened, Add curry leaves.
Note: fry a little longer if you would like the potato cubes to be slightly crispy.

Voila - all done!

Serve with Basmati Rice or Roti.

𝘽𝙊𝙉 𝘼𝙋𝙋𝙀𝙏𝙄𝙏 𝙁𝙍𝙄𝙀𝙉𝘿𝙎!

I hope you enjoyed this recipe for making a super quick and absolutely delicious spicy Potato-Fry, my entry into this week's Qurator's: Hive Top Chef! | Lightly Fried.

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