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Nepali potatoes

Nepali potatoes

If you have cooked potato leftovers (boiled, baked, or fried), you can turn them into a delicious Indian-style side with loads of garlic & ginger. A bit of vinegar gives a tang to the whole dish, and it pairs beautifully with any dal.
Recipe taken from Vegan Richa's Indian Kitchen Cookbook.

  • Ingredients

    • 12g oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 24g crushed garlic
    • 15g ginger paste
    • 1/2 tsp turmeric
    • 12g white vinegar
    • ~500-550g cooked potatoes
    • 3/4 tsp salt

  • Instructions

    1. Heat up the oil in a pan or a wok over medium heat, and fry the mustard seeds, cumin seeds, garlic and ginger for a few minutes. Make sure not to burn it, otherwise the dish will taste bitter.
    2. Throw in the pan the cooked potatoes, and keep frying for a few minutes to allow flavours to infuse.
    3. Add turmeric, salt, and mix.
    4. Add white vinegar, mix well, and cook for another minute or so to let vinegar evaporate. If need be, add a splash of water to avoid scorching, and cover the pan with a lid to keep moisture in.
    5. Serve with any dal, and enjoy!
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