The Steamy Pot

This potato fry takes me back to my childhood days, one of my favorite accompaniments in my school lunch box. I have altered the recipe a bit with the addition of garlic bur you can avoid it if you dont like the garlicky flavours. The garlic gets roasted in this fry and has a mind of its own.This is a perfect accompaniment to the simple curd rice (which was on the menu for lunch today) as well as with dal rice etc.

Recipe

Serves : 3-4

Potato : 4 , medium, peeled and chopped small

Oil : 3 tsp

Cumin/Jeera : 1 tsp

Chilli powder : 3/4 tsp

Turmeric : 1/2 tsp

Garlic : 4 pods, chopped and crushed

Curry leaves : few

Salt : to taste (Refer Notes)

Method : 

Peel/Scrape the potato skin and was them and chop them into small pieces

Heat a wide pan (this is important ) like a fry pan preferably nonstick and add the oil

Once heated, add the cumin, wait for it to splutter, add the curry leaves and the crushed garlic. Saute for about 30 seconds

Now add the potato and the powders. Mix well so as to coat the potatoes

Keep on low and cover the potatoes with a lit. It should cook in its own steam.

After about 5-6 mins toss them gently, cover again and leave it for 3-4 mins till done.

Now open toss till done and the sides crisp up.

Remove and serve when done.

Notes :

Add the salt at the last else the potato may not crisp up as required.