Gujarati-style Potatoes with Coriander

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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


  1. Boil the potatoes for 25 minutes in un-salted boiling water and strain well
  2. Heat a wok to medium heat, and then toast off the dried red chillies for a few seconds
  3. Add the olive oil to the wok and dried chillies until sizzling hot
  4. Add the asafoetida, mustard seeds and fresh chopped chillies to the hot oil and mix well for 1 minute
  5. 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)
  6. 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
  7. Sprinkle over the lemon juice and coriander
  8. Enjoy my Little Peas!

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