Indian Style Potato

Indian Style Potato
Ingredients:
• 4 Large Potatoes (Peeled & Sliced Into 2-3 mm Thick Slices)
• 1/4 Cup thinley Sliced Onions
• 2 Cloves Grated Garlic
• 1/2 Tsp Cumin seeds
• 1/2 Tsp Mustard Seeds
• Salt To Taste
• 1/2 Cup Oil
Method:
1. Peel the potatoes, cut it in half lengthwise and then into quarters. Slice each piece into 2 - 3 mm thick pieces and put them in the dish with water .
2. Repeat this process with the remaining potatoes and let it soak in the water for 5 minutes to remove excess starch.
3. Take a non-stick frypan, place it on medium heat, add oil and heat it. You can always add a little bit of extra oil if you want your potatoes to be crispy and you can drain the excess oil after cooking by slightly tilting the frypan.
4. Add cumin and mustard seeds, give it a mix and cook it for 20 seconds.
5. Add onions, give it a mix and cook it for 1 minute.
6. While waiting for the onions to cook, drain the water from the potatoes and get it ready.
7. After 1 minute, add garlic, give it a mix and cook it for 30 seconds.
8. Add potatoes and 1 teaspoon of salt, give it a mix, cover it and cook it for 15 minutes stirring it frequently.
9. After 15 minutes, give it a mix by lifting it from the bottom and bringing it to the top. Taste your salt. Add salt according to your taste.
10. Give it a mix after adding salt and cook it for a further 10 minutes without the lid, stirring it frequently so that the potatoes can get a light golden brown colour and get slightly crispy on the outside and soft in the middle.
11. Turn the heat off and it is ready to serve.
12. Indian style tasty potato is ready and you can serve it with roti, poori or some rice and dhal. This recipe is great for kids of all ages.
13. Enjoy.

[@Dreamskater100]

Very nice & simple.

[@anitasguidetosimplecooking]

Dear Skater, Thank you. Hope you enjoy this recipe. Regards Anita.

[@ariellone]

Thank you for posting this recipe, I made this today and it was spot on delicious! 🙂

[@anitasguidetosimplecooking]

Dear Ariel, You are most welcome. Glad you enjoyed this recipe. Regards Anita.