A simple yet tasty south Indian potato pepper stir fry that is super addictive with loads of black pepper and a simple tempering / tadka. Serve this easy vegan dish with Dals or sambar and rice or bread or dosa. Or just eat as is! Very good. Gluten free!
Often, when we sit down to dinner, we wish there was a more exciting and spicier dish to accompany our main.
Enter this South Indian Potato Stir Fry! If potatoes are your thing and you’ve run out of exciting new ways to make them in a simple, time-saving way, this recipe is for you!
Pan fried potatoes with a South Indian twist that should interest you.
What gives this potato fry its special flavor are curry leaves, red onion, black pepper and mustard seeds. Mustard seeds are widely used in Indian cooking, and when roasted in hot oil, they infuse the oil with delicious flavor. To learn how to roast mustard seeds, follow my Indian cooking series on my tik tok or Instagram!
When cooking with them they are added at the beginning of the dish and fried until they burst and release their unique flavor and add a nutty taste to the dish.
More potato dishes:
Print the recipe
Potatoes Fried Peppers
A simple yet tasty south Indian potato pepper stir fry that is super addictive with loads of black pepper and a simple tempering / tadka. Serve this easy vegan dish with Dals or sambar and rice or bread or dosa. Or just eat as is! Very good! Gluten-free. Nut-free. Soy-free
Rations: 4
Calories: 188kcal
Ingredients
For the potatoes:
- 3 cups (450 g) quartered baby potatoes or 3 cups diced potatoes cubes about 1 inch
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper flakes
For the temperate:
- 2 teaspoons oil
- 1/2 teaspoon mustard seeds
- 1 cups (160 g) thinly sliced ​​red onion 1 to 1.5 cups
- 2 clove minced garlic
- 10 curry leaves
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon pepper flakes or use 2 dried red chiles
- 1/4 teaspoon salt
- cilantro and lemon juice to garnish
Instructions
-
Boil the potatoes: Heat a large saucepan of water over medium-high heat. Add the salt, turmeric and pepper flakes, then add the potatoes and bring to a boil. Continue cooking until the potatoes are cooked to your liking (9-12 minutes) You don’t want the potatoes to be too soft, but you do want them cooked through. Drain the potatoes and set aside.
-
Make your temper: Heat the oil over medium heat in a medium to large skillet
-
When the oil is hot, add the mustard seeds and wait for them to start popping.
-
Then add the onion and a good pinch of salt and cook until the onions begin to brown. (7-10 minutes, depends on your pan and stove)
-
Then add the garlic, curry leaves and mix and cook until the garlic turns golden brown. 1-2 minutes. Add splashes of water if the mixture is getting too dry.
-
Then add freshly ground black pepper and red pepper flakes or chilies and the remaining salt and mix.
-
Cook for half a minute and then add the potatoes and stir well to coat.
-
Cover and cook for another 2 minutes to crisp up, then turn off the heat. Garnish with cilantro and lemon juice.Serve these potatoes with Dals or sambar and rice or breads or dosa or with breakfast.
video
notes
- Curry leaves are often sold frozen at your Indian or Asian grocer. They are also sold dry, but if you can get fresh it would be better
nutrition
nutritional data
Potatoes Fried Peppers
Amount per serving
calories 188
Fat calories 18
% Daily Value*
fat 2 g3%
Saturated fats 1 g6%
sodium 675 mg29%
potassium 838 mg24%
Carbohydrates 38 g13%
Fiber 6g25%
Sugar 6 g7%
protein 5g10%
Vitamin A 183IU4%
Vitamin C 90 mg109%
calcium 60 mg6%
iron 2 mg11%
* Percent Daily Values ​​are based on a 2000 calorie diet.
Ingredients:
- small potatoes: use Yukon or Russet
- Turmeric gives this dish a gorgeous color
- pepper flakes and black pepper add some heat
- For seasoning, fry mustard seeds along with sliced ​​red onion, garlic, curry leaves and freshly ground black pepper
as well as dried red chiles - cilantro and lemon juice are added as a garnish
Advices:
- Be sure to fry the potatoes until golden brown.
- Curry leaves are often sold frozen at your Indian or Asian grocer. They are also sold dry, but if you can get fresh it would be better
- Can’t find curry leaves? Add bay leaves and add some lemon or lime zest to the dish. It will not be the same but it will give a good flavor to the dish.
How to make South Indian Potato Chili Fry
Boil the potatoes: Heat a large saucepan of water over medium-high heat.
Add the salt, turmeric and pepper flakes, then add the potatoes and bring to a boil. Continue cooking until the potatoes are cooked to your liking.
You don’t want the potatoes to be too soft, but you do want them cooked through. Drain the potatoes and set aside.
Make your tempering: Heat the oil over medium heat in a medium to large skillet
When the oil is hot, add the mustard seeds and wait for them to start popping.
Then add the onion and a good pinch of salt and cook until the onions begin to brown.
Then add the garlic, curry leaves and mix and cook until the garlic turns golden brown. Add splashes of water if the mixture is getting too dry.
Then add freshly ground black pepper and red pepper flakes or chilies and the remaining salt and mix.
Cook for half a minute and then add the potatoes and stir well to coat.
Cover and cook for another 2 minutes to crisp up, then turn off the heat. Garnish with cilantro and lemon juice and serve.
Serve these potatoes with Dals or sambar and rice or breads or dosa or with breakfast.
Storage:
Cooked potatoes and other cooked vegetables can be stored safely in the refrigerator From 3 to 4 days.
