Garlic Potatoes

I found this recipe years, years, years ago in Femina, Eves Weekly or Woman’s Era – don’t remember which. I was a big fan of these magazines in those days. *rolls eyes* Today, I wouldn’t touch them with a barge pole. I have to admit, some recipes from those magazines really turned out well. This is a very simple one that always turns out delish.

Ingredients:

750 grams potatoes, peeled and washed

¾ teaspoon mustard seeds (rai)

¾ teaspoon jeera seeds (cumin)

20 flakes garlic, chopped fine

3-4 green chilles, chopped fine

2 teaspoons red chilli powder (I use MDH Deghi Mirch powder)

¾ teaspoon turmeric powder (turmeric)

Salt to taste

7-8 tablespoons oil

A few sprigs coriander leaves, finely chopped

Method:

1.    Cut the potatoes into approximately 1-centimeter thickness (like French fries - but half the length).

2.    Heat oil over medium heat in a non-stick wok-kadhai.

3.    Splutter mustard and cumin seeds.

4.    Add garlic and green chillies. Sauté well but do not burn the garlic.

5.    Add chilli powder, haldi powder, some salt and mix well.

6.    Sauté the spices for a few seconds; please ensure they do not burn.

7.    Add the potatoes. Toss them well but gently toss in the spice mixture.

8.    Cover and cook on low heat for about 15 mins.

9.    Open the lid and give the potatoes a gently mix every 5-7 minutes. Continue cooking until potatoes are cooked. Check seasoning, add if needed. 

10. Add coriander leaves and allow the potatoes to cook for a few seconds more.

You can either stop cooking at point No 10 or you can take this recipe a bit further. Your choice…

11. Once the potatoes are cooked, if you prefer to crisp them up, in part, continue cooking them on low flame (without lid). As bits of the potato begin to stick to the bottom of the wok, gently scrape them off.

12. Give the potatoes a gentle toss and continue to crisp up some more potatoes. The amount of potatoes you crisp up is totally your choice. I usually crisp up about 20% as we all love crisp potato bits.

13. Garnish with a few more coriander leaves, if desired. Serve!

Chef Notes:

1.    Please do not cut the potatoes as thin as McDonald fries or you’ll have a mushy mess in your wok.

2.    Don’t give me grief about the quantity of oil used. Trust me when I say, the dish requires it. Or if it makes you feel better, use less. *wicked-exasperated sigh* 

3.    You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

Some more photographs: