Tempered spicy potatoes

Name: Tempered spicy potatoes
Total time: 45 min
Yield: 4 servings
Ingredients: 2 inch cinnamon stick; 120 curry leaves; 0.5 tsps mustard seeds; 1.5 Tbsps oil; 3 large onion; 500 g new potatoes; 1 tsp red pepper flakes; 4 servings salt; 1 tsp turmeric

A gluten-free, dairy-free, lacto-ovo vegetarian, and Whole30 side dish option with a spicy kick - Tempered Spicy Potatoes! This dish covers 21% of your daily requirements of vitamins and minerals and is perfect for a special holiday meal.

Ingredients

cinnamon stick

2 inch

curry leaves

120

mustard seeds

0.5 tsps

oil

1.5 Tbsps

onion

3 large

new potatoes

500 g

red pepper flakes

1 tsp

salt

4 servings

turmeric

1 tsp

Method

Cut the par boiled potatoes into wedges
Heat oil in a pan for deep frying and fry the potatoes until its slightly golden brown. Keep the fried potatoes aside.
Keep a frying pan on medium heat ( I used a non stick pan )and add 1 1/2 tbsp of oil
Add the mustard seeds , cinnamon stick and curry leaves.
Let the mustard seeds pop.
Next add the sliced onions and cook for 1 minute .
Add the potatoes, turmeric and salt .
Stir fry the potatoes for 5 minutes on low heat until the onions are slightly golden brown.
Lastly add the red chilli flakes cook for a minute .
Serve warm with rice/ roti/ bread