Roasted young potatoes in Indian spices are quite simple to cook on a conventional griddle, you will not need any exotic ingredients for this recipe. The most common spices - mustard, coriander and paprika, that's all exotic, but the taste is delicious! Fried potatoes are not loved by nutritionists, but there is a way to cook it with the least harm - before frying, boil in uniform until ready or half-ready, and then fry, so it absorbs less oil.
I advise you to buy spices and spices in specialized shops (Indian, Korean, Chinese), and watch out for the freshness, because this is the same product as cereals, they also have an expiration date.
- Cooking time: 40 minutes
- Servings: 4
Ingredients for Fried Potatoes in Indian Spices
- 600 g young potatoes;
- 100 g green onions;
- 30 ml of olive oil for frying;
- 20 g butter;
- 2 tsp. mustard seed;
- 2 tsp. coriander seeds;
- 1 tsp. ground red paprika;
- sea salt.
A method of cooking roasted new potatoes in spices in Indian style.
Start with boiling potatoes. Soak tubers in cold water, wash off dirt and sand. Put in a deep saucepan and pour boiling water so that the water completely covers them. We put on the stove when the water boils, reduce the heat and cook for 15-20 minutes (for small tubers).
In order to easily clean the vegetables cooked in the uniform, this also applies to potatoes, immediately after it has boiled, we pour out the water and pour cold tap water. After this bath rind flies from a light touch.
In a frying pan with a thick bottom or a non-stick coating, heat the olive oil for frying, add cream. We put small tubers entirely, we cut larger copies in half or into four parts. We fry in parts so as not to create a “crowd” in the pan, so a ruddy crust will turn out beautiful and golden.
In the same pan we throw the sliced rather large onions, and after 3-4 minutes - green onions. Pass it so that it becomes soft.
The most important part of the recipe is the spices, they need to be properly prepared. We heat quite a cast iron skillet (without oil!), Pour coriander seeds, after about 2 minutes add mustard seeds. Be careful, mustard is used to “shoot” in different directions, protect your eyes and hands when the seeds darken, and a light smoke appears, remove from the fire. Leave half of the roasted spices as is, and grind the rest in a mortar.
Season vegetables with ground red paprika, add whole and ground seeds.
Now add salt all together and mix thoroughly. Salts for such a volume of ready-made ingredients need about 5 g (large sea salt), but this is individual, perhaps according to your taste this amount is not enough or too much.
Leave just a few minutes to salt and spices mixed with vegetables.
Serving hot, fried potatoes is not a dish that is eaten cold, here, as they say, you need to eat “with heat, with heat”!
