Potato Pepper Fry

A easy but flavorful South Indian Potato Pepper Stir-fry which is tremendous addictive with a great deal of black pepper and a easy tempering /tadka. Serve this simple vegan dish with Dals or sambar and rice or flatbreads or dosa. Or simply eat up as is! So good. Gluten-free!

Oftentimes when sitting all the way down to dinner we want there was a extra thrilling, extra zesty aspect dish to go along with our major.
Enter this South Indian potato pepper stir-fry! If potatoes are your factor and you’ve got run out of recent thrilling methods of creating them in a fashion that’s easy and never overly time-consuming, this recipe is for you!

Pan-fried potatoes with a South-Indian twist that ought to curiosity you.

What lends this potato fry its particular taste are curry leaves, crimson onion, black pepper and mustard seeds. Mustard seeds are broadly utilized in Indian cooking, and when roasted in sizzling oil, infuse the oil with a scrumptious taste. To learn to roast mustard seeds, comply with my Indian cooking collection on my tik tok or Instagram!

When cooking with them they’re added in the beginning of the dish and fried till they being to pop and launch their distinctive flavour and add a nutty style to the dish.

Table of Contents

Extra potato dishes:

Print Recipe

Prep Time10 minutes

Prepare dinner Time30 minutes

Whole Time40 minutes

Course: Aspect

Delicacies: Indian

Key phrase: black pepper potatoes, potato pepper stirfry, south indian potato

Servings: 4

Energy: 188kcal

Creator: Vegan Richa

Elements

For the potatoes:

3 cups (450 g) quartered child potatoes or 3 cups of cubed potatoes about 1 inch dimension cubes
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon pepper flakes

For the tempering:

2 teaspoons oil
1/2 teaspoon mustard seeds
1 cups (160 g) of thinly sliced crimson onion 1 to 1.5 cups
2 cloves garlic minced
10 curry leaves
1 teaspoon freshly floor black pepper
1/2 teaspoon pepper flakes or use 2 dried crimson chilis
1/4 teaspoon salt
cilantro and lemon juice for garnish

Directions

Boil the potatoes: Warmth a big saucepan of water over medium excessive warmth. Add the salt, turmeric, and pepper flakes after which add the potatoes and convey to a boil. Proceed to cook dinner till the potatoes are cooked to desire(9-12 Minutes) You don’t need the potatoes too comfortable however you need them cooked by way of. Drain the potatoes and put aside.
Make your tempering: Warmth the oil over medium warmth in a medium to giant skillet
As soon as the oil is sizzling, add the mustard seeds and anticipate them to begin popping.
Then add the onion and pinch of salt and cook dinner till the onions are beginning to get golden. (7-10mins, will depend on your pan and range)
Then add the garlic, curry leaves, and blend in and cook dinner till the garlic is golden. 1-2 minutes. Add splashes of water if the combination is drying out an excessive amount of.
Then add in your freshly floor black pepper and pepper flakes or crimson chilis and the remainder of the salt and blend in.
Prepare dinner for half a minute then add the potatoes and toss properly to coat.
Cowl and Prepare dinner for an additional 2 minutes to crisp them up then take off warmth. Garnish with cilantros and lemon juice.Serve these potatoes with Dals or sambar and rice or flatbreads or dosa or with breakfast.

Video

Notes

Curry leaves are sometimes offered frozen in your Indian or Asian grocery retailer. They’re additionally offered dried but when you may get recent that may be greatest

Vitamin

Vitamin Info

Potato Pepper Fry

Quantity Per Serving

Energy 188
Energy from Fats 18

% Day by day Worth*

Fats 2g3%

Saturated Fats 1g6%

Sodium 675mg29%

Potassium 838mg24%

Carbohydrates 38g13%

Fiber 6g25%

Sugar 6g7%

Protein 5g10%

Vitamin A 183IU4%

Vitamin C 90mg109%

Calcium 60mg6%

Iron 2mg11%

* P.c Day by day Values are based mostly on a 2000 calorie weight loss program.

Elements:

small potatoes – use Yukon or Russet
turmeric lends a stunning coloration to this dish
pepper flakes and black pepper add some warmth
For the tempering, we fry mustard seeds together with sliced crimson onion, garlic, curry leaves and freshly floor black pepper
in addition to dried crimson chilis
cilantro and lemon juice are added as a garnish

Suggestions:

Be certain that to stir fry the potatoes until they’re browned.
Curry leaves are sometimes offered frozen in your Indian or Asian grocery retailer. They’re additionally offered dried but when you may get recent that may be greatest
Can not discover curry leaves?add bay leaf and add some lemon or lime zest to the dish. It is not going to be the identical however it should lend a pleasant taste to the dish.

make South Indian Potato Pepper Fry

Boil the potatoes: Warmth a big saucepan of water over medium excessive warmth.

Add the salt, turmeric, and pepper flakes after which add the potatoes and convey to a boil. Proceed to cook dinner till the potatoes are cooked to desire.

You don’t need the potatoes too comfortable however you need them cooked by way of. Drain the potatoes and put aside.

Make your tempering: Warmth the oil over medium warmth in a medium to giant skillet

As soon as the oil is sizzling, add the mustard seeds and anticipate them to begin popping.

Then add the onion and pinch of salt and cook dinner till the onions are beginning to get golden.

Then add the garlic, curry leaves, and blend in and cook dinner till the garlic is golden. Add splashes of water if the combination is drying out an excessive amount of.