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ALOO FRY

This North Indian potato dish is deceptively simple.

It is so much more than just potatoes and spices. It packs an incredible punch and uses two of the more unusual spices that you will have in your collection, asafoetida and amchoor (mango powder).

SERVES 2  |  20 MINUTES (+ 30 MINUTE SOAK)

 

INGREDIENTS

500g potatoes

Coriander leaves (to serve)

SPICES

1 tsp cumin seeds (or ground cumin)

1 tsp chilli powder

½ tsp turmeric

½ tsp of asafoetida (Hing)

1 tsp amchoor

METHOD

 

If you’re using cumin seeds, toast them in a dry frying pan over a medium heat and leave to cool. Grind the toasted seeds in a spice grinder or pestle and mortar. Set aside for later use.

 

Peel the potatoes and cut into 2.5cm cubes. Fill a large bowl with cold water and put the potato cubes into the water for 30 minutes to remove some of the starch from the potatoes.

 

Drain the potatoes and pat dry with kitchen paper. Heat oil in a large wok over a medium heat and fry the potatoes for 10 minutes until starting to colour. Watch out for oil splatters if the potatoes are slightly wet.

 

Add the ground cumin, chilli powder, turmeric and asafoetida to the pan and stir well. Cook for 5 minutes stirring regularly to ensure potatoes are covered with the spices.

 

Add the amchoor and stir.

 

Once the potatoes are cooked through and crispy all over, serve with freshly cooked breads and scatter with coriander leaves.

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