from one generation to the next
Potatoes and breakfast are inextricably intertwined in my food memories of India. A potato stuffed paratha or masala dosa was my first choice for breakfast each day of my travels. It was much more than “eating like a local” it was simply flavours I love, food I enjoy eating.
Some of the most popular Indian vegetarian food in Australia include potatoes, with chick peas, green peas or cauliflower. Because potatoes have the natural ability to complement and carry other flavours, adding spices works magically in this recipe to transform the humble sautéed spud into a dish that’s both rich and exotic.
I should issue an over indulgence warning at this point. This dish tastes so good I find it difficult to leave any morsel uneaten. The flavour is very moreish and the texture has all those comforting elements that you get from a roast potato or a bucket of chips.
What more need I add……
Dry Potato Curry
2 tablespoons ghee or mild vegetable oil
2 teaspoons brown mustard seeds
2 teaspoons cumin seeds
1 teaspoon fennel seeds
500g waxy potatoes, skin on, scrubbed, diced, steamed, cooled
pinch of asafoetida
1 teaspoon crushed red chillies (or to taste)
2 teaspoons ground coriander seed
1/2 teaspoon turmeric
2 teaspoon salt
1 teaspoon sugar
2 tablespoons lemon juice
Heat the ghee in a large non stick pan, add the seeds and cook until they sizzle and pop.
Add the potatoes and toss the pan to coat the potatoes in the oil and seeds.
Cook the potatoes over a medium high heat for 10 minutes, tossing frequently.
Add the ground spices and seasoning, toss the pan to coat the potatoes and continue cooking for another 5-10 minutes until the potatoes are golden brown.
Sprinkle over the lemon juice, toss to combine then transfer the potatoes to a serving bowl,
Serves 4 with other dishes.