Potato pepper fry is a delicious and easy-to-make dish. This potato dish can be served with rice or with Indian bread like chapathi. Remember to check out another variation of this potato pepper fry.
Potato Pepper Fry
Difficulty: EasyThis is a quick and easy recipe made with potato and goes well with Mor Kuzhambu.
Potato Pepper Fry 2
Course: PoriyalCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
30
minutesDiscover a delicious potato dish that pairs perfectly with rice or Indian bread. Don’t miss the chance to explore a unique variation of potato pepper fry!
Ingredients
Potato – 4 Nos (Medium size)
Onion – 1
Red Chilli Powder – 1 teaspoon
Coriander Powder – 2 to 3 teaspoons
Turmeric Powder – 1/4 teaspoon
Pepper (Coarsely powdered) – 1 teaspoon
Jeera – 1/2 teaspoon
Curry Leaves – few
Oil – 2 tablespoons
Salt – 1 teaspoon or as per taste
Directions
- Boil the potatoes until they are tender, then peel and chop them into small cubes.
- Finely dice the onion.
- Heat oil in a frying pan over medium heat. Once the oil is hot, add jeera (cumin seeds) and curry leaves, frying them for just a moment.
- Add the chopped onion to the pan and sauté until it becomes translucent.
- Stir in the cubed potatoes, cooking them briefly for about 1 to 2 seconds.
- Next, add the red chili powder, coriander powder, turmeric powder, and salt to the pan. Mix everything thoroughly to ensure the potatoes are evenly coated with the spices.
- Sprinkle pepper powder over the potatoes, giving the mixture another good stir.
- Reduce the heat to low and let the potatoes cook for 5 to 10 minutes, or until they turn a light brown color. Remember to gently turn the potato pieces occasionally for even cooking.
- Serve the spiced potatoes hot as a delicious side dish.