A simple yet flavorful South Indian Potato Pepper Stir-fry which is super haunting with loads of woebegone pepper and a simple tempering /tadka. Serve this easy vegan dish with Dals or sambar and rice or flatbreads or dosa. Or just eat up as is! So good. Gluten-free!Â
Oftentimes when sitting lanugo to dinner we wish there was a increasingly exciting, increasingly zesty side dish to go with our main.
Enter this South Indian potato pepper stir-fry! If potatoes are your thing and you have run out of new heady ways of making them in a manner that is simple and not overly time-consuming, this recipe is for you!
Pan-fried potatoes with a South-Indian twist that should interest you.
What lends this potato fry its special savor are curry leaves, red onion, woebegone pepper and mustard seeds. Mustard seeds are widely used in Indian cooking, and when roasted in hot oil, infuse the oil with a succulent flavor. To learn how to roast mustard seeds, follow my Indian cooking series on my tik tok or Instagram!
When cooking with them they are widow at the start of the dish and fried until they stuff to pop and release their unique flavour and add a nutty taste to the dish.
More potato dishes:
- Crispy spiced potatoes
- Bombay potatoes and peas
- Potato spinach stir fry Â
- Jo Jo Potatoes
- Spicy Maple Mustard Tofu Bowl with Sweet Potatoes
- Easy Roasted Breakfast Potatoes (Vegan)
- Vegan Scalloped Potatoes
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