recipe #5: chili turmeric potatoes
Sometimes you need a side-dish that can stand on its own while melding perfectly into the rest of the meal. When you have a murgh makhani and you want a side to add some heat, use this. Or if you just have some white rice and nothing else to eat, make this and you'll be eating well in about 15 minutes.
5 ingredients, 5 minutes of prep, 10 minutes of actual work, one small pan to clean — just a few other reasons to love these chili turmeric potatoes.
Serves 4
~ 10 minutes of cooking and 5 minutes prep
Ingredients
2 tbsp neutral oil/ghee/coconut oil
2 to 3 tsp chili powder (adjust based on your spice preference)
1 tsp turmeric powder
1/2 tsp salt
3 large roasting potatoes, (small or medium dice)
Method
Mix spices and diced potatoes well to ensure all potatoes are well coated on all sides.
Heat oil in a pan over medium-high heat.
Once the oil is hot, add the potatoes and let them sear for a minute, then mix every minute to ensure non-seared sides get crispy.
If using larger dices, you might need to let each side cook for another 30 seconds to a minute.
Remove, garnish if you want with a little lemon juice and eat with plain rice or use as filling in a wrap, topping on a salad!
