Crispy Potato Curry with Pickling Spice
This recipe takes classic potato curry to a new level with a unique blend of pickling spices. The result is a flavorful and satisfying dish with a delightful crunch.
Ingredients:
- 1 medium potato, cut into thick chip-like slices
- ½ teaspoon fennel seeds
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon black peppercorns
- 1 tablespoon coriander seeds
- ¼ cup vegetable oil
- 1 tablespoon minced garlic
- 2 finely chopped onions
- 1 teaspoon salt
- ½ teaspoon turmeric
- 1 teaspoon chili flakes
- ½ cup water
- 1 tomato, chopped
- Pinch of ground cloves
- 1 teaspoon mustard oil (optional)
- Chopped green chilies and fresh coriander leaves (for garnish)
Instructions:
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Make the Spice Blend: In a dry skillet over low heat, toast the fennel seeds, mustard seeds, cumin seeds, fenugreek seeds, black peppercorns, and coriander seeds for 1-2 minutes, until fragrant. Grind the toasted spices into a powder using a mortar and pestle or spice grinder.
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Fry the Potatoes: Heat the oil in a pan or pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Increase the heat to medium-high and add the potatoes. Fry for 5-6 minutes, or until golden brown and slightly crispy on the edges.
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Sauté the Onions and Add Spices: Add the chopped onions and cook for a few minutes, until softened and translucent. Stir in the salt, turmeric, chili flakes, and the ground spice blend. Cook for another minute, allowing the spices to release their aroma.
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Simmer and Flavor the Potatoes: Pour in the water, reduce heat to low, cover the pan, and simmer for 5-10 minutes, or until the potatoes are tender.
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Finishing Touches: Add the chopped tomatoes and cloves. Cook for an additional minute, allowing the tomatoes to soften slightly. If using, stir in the mustard oil for a touch of sharpness. Garnish with chopped green chilies and fresh coriander leaves before serving.
Tips:
- Don't overcook the onions. They should add a touch of sweetness and body to the curry, not brown completely.
- Adding the tomatoes later ensures they retain some of their shape and vibrant color for a more visually appealing dish.
- Adjust the amount of chili flakes according to your spice preference.
- This curry pairs well with rice, naan, or roti.
