Crispy Potatoes with Turmeric & Mustard Seeds
These crispy potatoes with turmeric and mustard seeds represent so many things to me:
- My favorite way of eating potatoes as a child.
- My standard contribution to family dinners as a teen.
- One of the first things I made to convince my husband that I knew how to cook early in our marriage.
- What I still turn to when I want something simple and tasty.
Though this is a very simple and standard dish from Southern India, there are many variables- the kind of potato used, with skin or without, twice cooked or sautéed raw. So many decisions to make and variations that result.
You can even add some greens to the curry like my kale and potato curry recipe from last spring.
I have made it my lifelong mission to make the perfect potato curry 🙂
My conclusion– it’s very hard to make a mistake in this dish. All the variations are great.
Here is the most traditional and basic version. Give it a try!
Crispy Potatoes with Turmeric and Mustard Seeds
- 1 pound potatoes red or yukon gold potatoes
- 1 tablespoon olive oil
- 1 teaspoon black mustard seeds
- 1 teaspoon chana dal
- 1 teaspoon urad dal
- pinch of asafoetida
- ½ teaspoon turmeric powder
- ¼ teaspoon chili powder (to taste)
- salt to taste
- Wash and cube the potatoes (keep the peels on). Set aside.
- Heat the oil in a large skillet.
- Add the mustard seeds, dals, turmeric and asafoetida.
- When the mustard seeds start popping, add the potatoes.
- Stir until combined well. Add the chile powder.
- Cook until the potatoes are well done and slightly crispy.
- Salt to taste.
* You can cut the potatoes a few hours earlier if you need to and keep them in a covered bowl with cool water to avoid a color change.
* You can make the same dish taste very differently by boiling the potatoes whole, peeling, then cutting them into large cubes before cooking.
* Add in some onions while sautéing for a flavor boost.
Copyright: Global Veg