Fried Potatoes

Ingredients:
Potatoes, peeled and cut into bite-size pieces - 3-4 large
Onion, chopped - 1 large
Chana dal (split yellow lentils) - 1 tbsp
Jeera (cumin seeds) - 1 tsp
Rai (mustard seeds) - 1 tsp
Green chillies, chopped - 2 small (optional)
Hing (asafoetoda) - 1/4 tsp (optional)
Ginger, chopped - 1 tsp (optional)
Garlic, chopped - 1 tsp (optional)
Haldi (turmeric powder) - 3/4 tsp
Red chili powder - 3/4 tsp
Lemon juice - 1 tsp
Dhania (coriander leaves), chopped - 2 tsp
Oil - 3-4 tbsp
Salt - to taste

Cooking time: 20 min

Servings: 2-3

Method:
Boil the potato pieces until they are 3/4 cooked. In a wok, heat 2 tbsp oil and add, in order, the hing, jeera, rai and chana dal. When the seeds start to sputter, add the green chillies, ginger and garlic and fry until the garlic starts to turn brown. Add the onions and fry until golden brown. Mix in the salt, red chili powder and haldi. Add another tbsp of oil and the potato pieces. Fry until cooked completely. Fold in the dhania and mix well. Turn off the stove, allow to cool for a few minutes and add the lemon juice and mix well. Serve hot with chapatis or rice.

...And if you have leftovers the next day, try making some Aloo Tikki.

Author: Shrinkingsodacan