Spicy Indian Potatoes

Step 1: Infuse Oil with Spices

Heat 3 tablespoons of corn oil in a skillet or wok over just above medium heat. Add 2 teaspoons of cumin seeds and a handful of curry leaves. Stir for a few seconds to infuse the oil with their flavors.

Step 2: Cook Potatoes

Add 3 cups of peeled and diced potatoes to the skillet. Stir and cook for 5 minutes to start softening them.

Step 3: Add Onions and Salt

Add 1 cup of sliced onions and salt to taste. Continue to cook for another 4 minutes, stirring often, until the onions begin to soften and the potatoes start to get some color.

Step 4: Incorporate Aromatics and Powders

Add 1 tablespoon of ginger garlic paste, fresh green chilies (to taste), 0.5 teaspoon of turmeric, 1 teaspoon of chili powder, and 1 teaspoon of cumin powder. Stir constantly for 2 minutes to cook the spices and coat the potatoes evenly.

Step 5: Serve

Once cooked, transfer the spicy potatoes to a serving bowl and enjoy.

• If cutting potatoes larger, par-boil them first.

• Stir often to prevent burning and ensure even cooking.

• Adjust the amount of fresh chili to your preferred spice level.

• Use coconut oil instead of corn oil for a different flavor profile.