Potatoes. What is about this root vegetable that can set my heart a-flutter. 🙂 This week I bought baby potatoes to make Dum Aloo. However, we were so full from the festive eating that we decided to skip the dum aloo and use the baby potatoes to make a stir-fry. This is a version where the potatoes are made even more crisper by using some rice flour.
Time: 45 Mins
- Baby Potatoes – 25 to 30
Large Potatoes – 6
- Rice Flour – 1 tbsp
- Red Chilli Powder – 1 tsp
- Coriander Powder – 1/2 tsp
- Turmeric – 1/2 tsp
- Mustard Seeds – 1 tsp
- Curry Leaves – A Few
- Oil – 2 tbsp
- Salt to Taste
- Place the potatoes in a large vessel.
- Pour enough water to cover the potatoes.
- Add 1 tsp salt.
- Pressure cook for just whistle. At this stage, the potatoes will just be parboiled.
- Let the pressure cooker cool.
- Peel the potatoes.
- If you are using baby potatoes, quarter them.
If you are using regular potatoes, cut them into 1/2″ cubes.
- Toss the potato pieces in rice flour. Ensure that the pieces are well-covered with the rice flour.
- In a wok or kadai, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Turn the heat to low.
- Add the curry leaves and stir-fry for 10 seconds.
- Add the chilli powder, coriander powder, and turmeric.
- Stir-fry for 10 seconds.
- Add the rice-flour dusted potato pieces.
- Turn the heat to medium-high.
- Stir-fry the potato pieces till the pieces are crisp and have browned edges.
- Turn off the heat.
- Add salt.
- Mix well.
- Serve warm with Sambar Sadam.
- Patience is the key to any good stir-fry.
- Do not cover while frying or even afterwards. The condensation will turn the pieces soft.