No more pressure cooking or long wait or self-control to relish your favorite potato fry; Potato Cubes renders a simple yet tasty and healthy recipe. I am not mentioning this as ‘fry’ though it involves the frying process technically because it takes very less oil and can go well with phulkas in addition to being a classic combination for sambar/ rasam/ curd rice. This had become my favorite potato dish since I ate it in childhood from one of our relatives; my mom had learnt it for my sake and now it is my husband’s favorite too.
Preparation Time: 5 minutes
Cooking Time: 5-8 minutes
1. Potatoes – 2
2. Oil – ½ tbsp.
3. Cumin seeds – 1 tsp
4. Curry powder – 2 tbsp
5. Salt to taste
6. Asafoetida – 1 pinch
Step 1: Peel and chop the potatoes into small cubes as in the picture. (I collect the chopped potatoes in clean water to retain color and drain them well before adding in the recipe)
Step 2: Heat oil in a non-stick pan preferably and crackle cumin seeds in it.
Step 3: Keep the stove simmered, add asafoetida, curry powder and salt making sure you don’t burn them; let it foam.
Step 4: Add the potato cubes and toss well to coat them with masala.
Step 5: Cover the lid and cook for 4 minutes in simmer.
Step 6: Open the lid and toss it and cook on medium flame for another 2 minutes to get slightly crisp outer edges.
Step 7: Serve with rice or phulkas.
*Make sure you use oil just enough to crackle cumin and foam the dry masala, excess oil will not be absorbed by potato and it sticks to your hand while eating.