These potatoes taste great piping hot (and full of comfort) and cold in the form of a lighter and healthier potato salad. The spice is so well balanced and the smell is sure to get people running to your kitchen. I hope these golden potatoes nuggets provide you with the same warm fuzzy feeling that I get from them!
Preparation time: 40 minutes (including cooking time)
Ingredients (Serves 3):
- 2kg Baby Potatoes (sliced in halves)
- 1 cup fresh Coriander (chopped finely)
- 4 Long Dried Red Chillies
- 2 Green Birdseye Chillies (chopped finely)
- 2 Red Birdseye Chillies (chopped finely)
- 4 tbsp Olive Oil
- 1/4 tsp Asafoetida
- 2 tsp Black Mustard Seeds
- 4 tsp Salt
- 1tsp Turmeric
- 5tsp Cumin-Coriander Powder
- Pepper (a few grinds of the pepper mill)
- 1 Lemon juiced
Method:
- Boil the potatoes for 25 minutes in un-salted boiling water and strain well
- Heat a wok to medium heat, and then toast off the dried red chillies for a few seconds
- Add the olive oil to the wok and dried chillies until sizzling hot
- Add the asafoetida, mustard seeds and fresh chopped chillies to the hot oil and mix well for 1 minute
- Add the potatoes to the wok and toss until they are fully coated (avoid too much spoon action as this can make the potatoes mushy…a spatula works great)
- Add in all the other spices and salt (apart from the fresh coriander) and mix through well and let this cook for a further 15 minutes
- Sprinkle over the lemon juice and coriander
- Enjoy my Little Peas!
theveganpea 