You will never think potatoes are boring again after eating this dish! These potatoes are very easy to prepare. They’re spicy, but not too spicy, and the flavours and textures work so well together. The spices used takes the humble boiled potato and elevates it to a whole new level, and the stir through ingredients give this dish a delicious aromatic layer of flavour. They compliment any Indian curry, or buffet, and it makes a wonderful side dish with grilled meat too.
This potato dish comes from the state of Gujarat, which is located in the northwest corner of India. It is located to the west of Mumbai and it also shares a common boundary with Pakistan.
I hope you enjoy this dish as much as my friends and family do.
500g (17.6 ounces) kipfler potatoes
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) ground turmeric
½ teaspoon (2.5ml) salt, or to taste
¼-½ teaspoon (1.25ml-2.5ml) chilli powder, depending how spicy you like it
A pinch of fenugreek powder
2 tablespoons (30ml) olive oil
1 teaspoon (5ml) black mustard seeds
1 teaspoon (5ml) cumin seeds
2 tablespoons (30ml) desiccated coconut
1 tablespoon (15ml) fresh coriander, finely chopped
2 teaspoons (10ml) sesame seeds
Boil the potatoes until tender, drain well and then allow the potatoes to cool on a chopping board for about 12-15 minutes, or until they are cool enough to comfortably touch. Slice the potatoes in to 1cm rounds and place in a bowl.
In a small bowl, add the ground cumin, coriander, turmeric, salt, chilli powder and fenugreek powder. Then stir to combine, before tipping the spice mixture over the top of the potatoes.
I find the easiest way to evenly coat the potatoes is to place a piece of plastic wrap tightly over the top of the bowl and then gently shake it. When finished, remove the plastic wrap and set aside.
Heat the oil in a large frying pan or wok over a medium-high heat, add mustard and cumin seeds, and then cook until the seeds start to make a popping sound.
Now tip in the spiced covered potatoes and carefully toss them through the oil and toasted whole spices. I find using 2 curved wooden spoons makes tossing them easier.
Sprinkle in the desiccated coconut, sesame seeds and chopped coriander, and then gently toss them through the potatoes until evenly distributed.
Serve with your favourite curry or Indian breads. It also makes a wonderful side dish with grilled meat too.