Masala sautéed potatoes

Method

This may sound like a concocted dish but, since potatoes are cheap and easily available, they form part of the staple diet of many Indian families. Often they are sliced much more finely than this and fried with turmeric and fresh chilies. Our version works as an extension of that principle, using two types of onion, plus the staggered addition of ingredients such as ginger, to give a more complex layering of flavours in what is usually a quite simple dish.

Blanch the potatoes by simmering them in a pan of water with the salt and half the turmeric for 5 minutes, then drain well.

Heat the oil in a large frying pan and add the cumin seeds. When they start to crackle, add the chopped onion and sauté until brown. Add the potatoes and the remaining turmeric, sauté for a minute on a medium-high heat. Then stir in the chilli powder, ground cumin and salt (you may need to sprinkle in a little water if the ground spices begin to burn).Add the red onion rings and then the tomato.

Cook, stirring, for 1-2 minutes, then sprinkle in the ginger, chillies and coriander. Cook for about 3 minutes, until the onion rings are starting to wilt and the potatoes are almost crisp. Serve immediately.


Serves 4


  • 500g/IIb 2oz large, waxy salad potatoes, such as Charlotte, peeled
  • and cut into slices 5mm/ ¼ inch thick
  • 2 teaspoons salt
  • ½ teaspoon ground turmeric
  • 2 tablespoon cumin seeds
  • 1large onion, finely chopped
  • ½ teaspoon red chilli powder
  • 1 teaspoon ground cumin
  • 1teaspoon salt
  • 1red onion, sliced into rings
  • 1tomato, deseeded and diced
  • 1cm/ ½ inch piece of fresh ginger,
  • Finely chopped
  • 2 green chillies, finely chopped
  • 1tablespoon chopped fresh coriander