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Gujarati potatoes
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Source: https://www.directaccessrecipes.com/index.jsp?recId=51390
| 400g | pontiac potatoes, peeled, cooked then cubed |
| 1 tsp | ground cumin |
| 1 tsp | ground coriander |
| 1 tsp | turmeric |
| ½ tsp | chilli powder |
| Salt, to taste | |
| 2 tbsp | vegetable oil |
| 1 tsp | mustard seeds |
| 1 tsp | cumin seeds |
| 5 | fenugreek seeds |
| 1 tbsp | desiccated coconut |
| 2 tsp | sesame seeds |
| 3 - 4 sprigs | fresh coriander, chopped |
In a bowl combine the cooked potato, cumin, coriander, turmeric and chilli. Season with salt. Toss to evenly coat potatoes with the spices.
In a heavy based pan or kadhai, heat the oil and add mustard, cumin and fenugreek seeds and cook until sizzling.
Add spiced potato to the tempered oil. Stir gently to coat potatoes. Add desiccated coconut, sesame seeds and fresh coriander. Serve warm potatoes with any Indian bread.
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