Fried potatoes with whole spices
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Fried potatoes with whole spices - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g peeled potatoes
- 1 - 2 tablespoons of vegetable oil
- 1/2 teaspoon turmeric
- 1/2 tsp red chili powder
- Coarse salt
- 1/2 teaspoon fenugreek seeds
- 1/2 tsp. Nigella seeds (Kalinji or nigella sativa)
- 1/2 tsp black mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 3 tablespoons chopped fresh cilantro leaves
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Cooking the dish according to the recipe:
- Cut the potatoes into 1-cm-thick rounds, then into small, equal-sized cubes. Using a minimal amount of oil, fry the cubes in a wok or nonstick frying pan over high heat, then reduce the heat and cover the pan.
- When the potatoes are halfway done, add turmeric, chili powder, a pinch of salt, and then the whole-spice mixture. Stir and cover again. When the potatoes are almost done (and you should watch them to make sure they don't get too soft), remove the lid, increase the heat, and cook, stirring, until the excess liquid evaporates. Sprinkle with fresh cilantro and serve.
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