Pahadi Style Masala Potato Fry

Nutrition values are AI-estimated based on ingredients.

• Approximately five medium-sized potatoes
• 4 tablespoons mustard oil
• 1 tablespoon mustard seeds
• 1 tablespoon cumin seeds
• 2 whole red chilies
• 2 green chilies (split lengthwise)
• 1 tablespoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• Salt to taste
• A handful fresh chopped cilantro

1. 1Parboil the whole, unpeeled potatoes in a pressure cooker for two whistles until tender but firm.
2. 2Once cooled, peel the parboiled potatoes.
3. 3Cut the peeled potatoes into rustic, irregular chunks.
4. 4Heat a non-stick pan on an induction cooktop.
5. 5Add 4 tablespoons of mustard oil to the hot pan.
6. 6Once the oil is hot, add 1 tablespoon each of mustard seeds and cumin seeds.
7. 7Add 2 whole red chilies and 2 green chilies (split lengthwise) to the pan.
8. 8Temper these whole spices in the oil until they splutter and become fragrant.
9. 9Add the cut potato chunks to the pan.
10. 10Sprinkle 1 tablespoon of coriander powder, 1 teaspoon of red chili powder, 1 teaspoon of turmeric powder, and salt to taste over the potatoes.
11. 11Using a spatula, thoroughly mix the potatoes and spices to ensure an even coating.
12. 12Slow-cook the mixture, covered with a lid, for about 10-15 minutes, allowing the potatoes to develop a slightly crispy outer layer and absorb flavors.
13. 13Sprinkle a handful of fresh chopped cilantro over the hot potatoes.
14. 14Give a final stir before serving.

These instructions are our analysis of the original video. Watch on YouTube →