Swati's spicy potatoes

Vanessa Lewis

This recipe comes from Swati, my demi chef at Giraffe. It use asafoetida, available in Indian stores and some supermarkets. It is a flavour enhancer, and if you can’t find it don’t worry as it won’t affect the dishes.

Ingredients

½ cup	Olive oil
1 tsp	Mustard seeds
1 tsp	Asafoetida, see above
3	Agria potatoes, thinly sliced (Main)
1 tsp	Turmeric
2 tsp	Chilli powder
½ tsp	Salt
⅓ cup	Peanuts, crushed (Main)
1 handful	Coriander, to garnish

Directions

1. Heat the oil in a frypan or wok, add the mustard seeds and let them pop but be careful not to burn.
2. Add the asafoetida and as it dissolves add the potatoes.
3. Fry the potatoes, stirring so they don't catch on the pan.
4. Add the turmeric, chilli powder and salt. Cover the pan and continue to cook till soft.
5. To serve, sprinkle over the crushed peanuts and coriander.

More of Swati's comforting Indian recipes

• Swati's mum's dahl
  
• Mango chutney