Golden-fried potatoes tossed with bold Indian spices — crispy outside, soft inside, and bursting with flavor.
🥔 Ingredients (Serves 3–4)
3–4 medium potatoes, peeled and cubed
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp hing (asafoetida)
8–10 curry leaves (optional but flavorful)
1–2 green chilies, slit
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp coriander powder
1/2 tsp garam masala
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Juice of 1/2 lemon (optional)
👩🍳 Instructions
Step 1: Prep the Potatoes
Peel and cube potatoes into even ½-inch pieces.
Optional: Soak in water for 10 minutes to remove excess starch. Drain and pat dry.
Step 2: Tempering & Frying
Heat oil in a heavy-bottomed pan or kadhai.
Add mustard seeds, let them splutter.
Add cumin seeds, hing, curry leaves, and green chilies. Sauté for a few seconds.
Add ginger-garlic paste and fry until raw smell goes off.
Step 3: Add Potatoes & Spices
Add the cubed potatoes and stir well.
Sprinkle turmeric, red chili powder, coriander powder, and salt.
Mix to coat the potatoes evenly with spices.
Step 4: Cook to Perfection
Cover and cook on medium-low heat for 10–12 minutes, stirring occasionally.
Once the potatoes are cooked through and slightly crisp, uncover and cook on high for 2–3 minutes to get a nice golden edge.
Step 5: Finish & Garnish
Sprinkle garam masala and mix gently.
Garnish with chopped coriander leaves and a squeeze of lemon juice, if desired.
🍽️ Serving Suggestions
Serve as a side with dal chawal, curd rice, parathas, or pooris.
Use it as a stuffing in wraps, dosa, sandwiches, or frankies.
Add a few toasted peanuts or kasuri methi for variation.
💡 Welza Tip:
Use Welza Turmeric, Red Chilli Powder, and Whole Mustard Seeds to elevate both flavor and aroma in this humble dish.
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