Spicy Potatoes
Revel in the fiery delight of my homemade spicy potatoes! This dish is not just a culinary exploration; it's a journey across traditions, packed with rich flavours that promise to stimulate your taste buds.
Ingredients
- 500 g Potatoes Aloo
- 1 tsp Cumin Seeds Jeera
- 1 tsp Crushed Chillies
- 3 Garlic Cloves
- 100 g Tomato Ketchup
- 1 tsp Salt
- 1 Bell Pepper Green
- 1 Bell Pepper Red
Instructions
- Peel the potatoes and cut into small chunks (see note 1)
- Heat a pan with oil for deep frying until medium-hot (see note 2)
- Heat up and cook for 5 minutes until lightly browned and crispy and set aside
- In a frying pan heat up the oil on until hot then add the finely chopped garlic and sauté for 1-2 minutes until fragrant (see note 3)
- Add the crushed chillies and cumin seeds then sauté for a further 1 minute
- Add the salt and the bell pepper chunks and cook for 5 minutes on medium heat
- Add the fried potatoes and stir until everything is well combined
- Add the tomato ketchup and cook on low heat for 2-3 minutes
- Serve as a side or with boiled rice and enjoy!
Video
Notes
Note 1 - You can use any variety of potato that you like, but a good choice is red potatoes. Depending on personal preference you may also choose to leave the skins of the potatoes on.
Note 2 - Ensure that the oil is not too hot or too cold. When you add the potato the oil should bubble slightly.
Note 3 - You could use garlic paste instead, but it is better to use fresh garlic as it enhances the flavour.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 191kcalCarbohydrates: 45gProtein: 5gFat: 1gSaturated Fat: 0.1gSodium: 1103mgPotassium: 1000mgFibre: 6gSugar: 12gVitamin A: 2865IUVitamin C: 137mgCalcium: 45mgIron: 2mg
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