Crunchy Potato Curry recipe
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- 2 pounds whole new potatoes 3 tablespoons olive oil 2 tablespoons cumin seed 2 teaspoons salt 2 teaspoons curry powder 2 teaspoons gram flour 1 teaspoon cayenne pepper 1 teaspoon ground ginger
Nutrition Info
- 142.9 caloriescarbohydrate: 21.4 gcholesterol: : -fat: 5.7 gfiber: 2.9 gprotein: 2.8 gsaturatedFat: 0.8 gservingSize: -sodium: 591.3 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Crunchy Potato Curry
Directions
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Wrap potatoes in wet paper towels, microwave until slightly tender, about 7 minutes. Cut into bite-size pieces.
Heat olive oil in a skillet over medium-high heat. Add cumin seed, cook and stir until golden, about 1 minute. Add potatoes, salt, curry powder, gram flour, cayenne pepper, and ground ginger. Cook and stir until toasted and crispy, 8 to 10 minutes.