Lemon Coriander Spiced Potato Fry
Ingredients
6 - 8 Baby Potatoes
1/2 Tsp Turmeric Powder
1/2 Tsp Coriander Powder
1/2 Tsp Pepper Powder
1/2 Tsp Cumin Powder
1/2 Tsp Salt
Juice of 1/2 Slice of Lime
2 Tbsps of Finely Chopped Coriander Leaves
3 Tbsps Rapeseed Oil or Vegetable Oil as required
1 Strand Curry Leaves
1/2 Tsp Turmeric Powder
1/2 Tsp Coriander Powder
1/2 Tsp Pepper Powder
1/2 Tsp Cumin Powder
1/2 Tsp Salt
Juice of 1/2 Slice of Lime
2 Tbsps of Finely Chopped Coriander Leaves
3 Tbsps Rapeseed Oil or Vegetable Oil as required
1 Strand Curry Leaves
Servings / Time
1 Small Bowl / 30 Minutes
Preparation
1. Peel the potatoes. Cut the potatoes into four halves. See that the baby potatoes are not very small in size
2. Add salt, turmeric powder, coriander powder, pepper powder and cumin powder to the baby potatoes. Toss the potatoes such that each piece is well coated with the spices.
3. Now take a non stick pan, heat oil on a medium flame. Once the oil is hot, add the curry leaves, allow the curry leaves to crackle then add the potatoes. Fry well on either sides.
4. Once ready, sprinkle some finely chopped coriander leaves and lime juice.
5. Serve hot as a snack.
2. Add salt, turmeric powder, coriander powder, pepper powder and cumin powder to the baby potatoes. Toss the potatoes such that each piece is well coated with the spices.
3. Now take a non stick pan, heat oil on a medium flame. Once the oil is hot, add the curry leaves, allow the curry leaves to crackle then add the potatoes. Fry well on either sides.
4. Once ready, sprinkle some finely chopped coriander leaves and lime juice.
5. Serve hot as a snack.
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