I had some leftovers from a a fun curry meal that we cooked the other night (dal, prawn curry, string hoppers), and tonight I needed a side dish to bump up the rations. Thankfully there were about a pound of potatoes in the fridge and curry leaves in the freezer, so I whipped up a batch of these potatoes. It’s a cinch to make and packed with flavor. The potatoes are boiled first with turmeric to give them a nice yellow color, and then pan-fried with cumin, chilies, and curry leaves. The chilies added flavor and some heat, but weren’t too hot. If you can’t find fresh curry leaves, they can sometimes be found in the frozen section of your local Asian market. This recipe is adapted from 50 Great Curries of India by Camellia Panjabi.
Indian Style Potatoes with Cumin, Curry Leaves, and Chilies
Serves 2-3 as a side dish
1 pound (450g) small waxy potatoes, peeled
1 teaspoon salt
1/8 teaspoon turmeric
4 Tablespoons oil
1 1/2 teaspoons cumin seeds, lightly crushed with mortar and pestle
2 large green chilies (about 3-4 inches long), diced
12 curry leaves
salt to taste
- Place potatoes in medium pot and cover with 1 inch water. Add 1/2 teaspoon salt and turmeric; stir to combine. Gently boil until potatoes are knife tender. Drain and cool potatoes until potatoes are cool enough to handle. Slice potatoes in half and set aside.
- In 12-inch skillet, briefly heat cumin in oil over medium heat. Add chilies and curry leaves and cook, stirring, about 30 seconds.
- Add potatoes to pan, cut side down, and cook, stirring occasionally, until potatoes are heated through and cut sides are golden brown, about 5 minutes. Season with salt to taste and serve.