A dry potato stir-fry that lives or dies on two things: potatoes boiled firm enough to hold their edges, and cumin given a few seconds alone in hot oil before anything else joins it. Boil them soft and you get mash with cumin in it; skip the bloom and the cumin tastes raw.
A handful of coriander leavesA handful of coriander leaves
Method
1Boil the potatoes whole until a knife goes in with slight resistance — firm, not falling apart. Cool them, peel, and cut into rough 2cm cubes.15 min
2Heat the oil in a wide pan until it shimmers. Add the cumin and let it sizzle and darken by a shade — about fifteen seconds. This is the whole dish; do not rush it.
3Add the slit chilli, then the turmeric and red chilli powder. Stir once — powders burn in seconds at this heat.
4Tip in the potatoes and salt. Toss to coat, then spread them in one layer and leave them alone to catch colour, turning only every couple of minutes.8 min
5Turn off the heat, scatter over the amchur and coriander, and toss. Amchur off the heat keeps it sharp.
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Nutrition
Estimated, per serving.
Calories
185
Protein
4 g
Carbs
30 g
Fat
6 g
This recipe was written for the Zaika app
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