Gujarati Potatoes

READY IN: 35mins
Recipe by JoyfulCook

Easy to prepare--spicy but not too hot. It is a great accompaniment from anything from buffets to barbecues.

Top Review by Leggy Peggy

Excellent recipe. I made a double batch and made a few adjustments. Used 2 pounds of potatoes, a double mix of spices but only two onions. Also added a couple of tablespoons of chopped coriander (cilantro) stems at the very end. One of our guests doesn't cope well with chilli, so I used paprika instead. I look forward to making these with the heat, but they were completely delicious without it. Thanks so much for posting.

Ingredients Nutrition

Directions

  1. Heat oil in saucepan; fry mustard seeds until they start to pop. Add the onion and continue frying on low heat until the onion turns a golden colour.
  2. Add the turmeric, cumin and chili powder; stir. Add the cooked potatoes and turn gently to coat well. Sprinkle with salt.
  3. Can be served hot or cold, heats well in a microwave, but must be heated uncovered. Can be made the day before and kept in the fridge.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a