Potatoes with Fresh Ginger and Chilies recipe

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Ingredients

4 large potatoes, peeled and diced
¼ cup canola oil
2 teaspoons minced fresh ginger
1 green chile pepper, seeded and diced
½ teaspoon ground turmeric
salt to taste
2 ripe tomatoes, peeled and chopped
1 tablespoon chopped fresh curry leaves

Nutrition Info

305.2 calories
carbohydrate: 66.4 g
cholesterol: : -
fat: 1.8 g
fiber: 8.5 g
protein: 7.9 g
saturatedFat: 0.2 g
servingSize: -
sodium: 23.7 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the potatoes in a large pot of salted water, and bring to a boil. Cook until tender but still firm, about 15 minutes. Drain, and cool.

  2. Heat the oil in a skillet over medium heat. Stir in the ginger and chile pepper, cook 2 minutes. Stir in the turmeric, cook 30 seconds. Combine the potatoes with the chile pepper mixture. Add salt as desired. Stir and cook 5 to 10 minutes more. Stir in the tomatoes and curry leaves, cook another 2 to 3 minutes. Serve immediately.

Recipe Yield

4 servings

Recipe Note

This is a deliciously spicy potato dish that can be served as a main or side dish. Add as many or as few chile peppers as you like!

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