Hot Curry Leaf Potatoes by Julie Sahni
  • Potatoes, fingerling or white potatoes- 8, cut into long strips
For mixing with potatoes
  • Salt- to taste
  • Cayenne or chili powder- 2 tsp
  • Ground turmeric- 1 tsp
  • Asafoetida- 3 pinches
  • Lemon juice- 1½ tbsp
For stir frying
  • Coconut Oil or Veg Oil- 3 tbsp
  • Mustard seeds- 1½ tsp
  • Curry leaves- 10 leaves
  1. Peel off the potato skin.
  2. Cook the potatoes in boiling water seasoned with salt.
  3. Cook till it's fork-tender,don't over cook the potatoes.
  4. Drain the water and let cool down.
  5. Cut the potatoes into long strips.
  6. Add all the above mentioned ingredients 'for marinating potatoes' and combine well.
  7. Place a wok or large skillet over medium heat, add oil.
  8. When the oil gets hot, add mustard seeds and curry leaves, let the mustard seeds splutter.
  9. Add the potatoes and stir fry over high heat till the potatoes are browned.
  10. Serve hot as a side dish.
Adding asafetida enhances the flavor of this dish.
Asafetida is available in all Indian stores.
Make sure to stir fry the potatoes till it is browned.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at