Nepali potatoes
If you have cooked potato leftovers (boiled, baked, or fried), you can turn them into a delicious Indian-style side with loads of garlic & ginger. A bit of vinegar gives a tang to the whole dish, and it pairs beautifully with any dal.
Recipe taken from Vegan Richa's Indian Kitchen Cookbook.
Ingredients
- 12g oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 24g crushed garlic
- 15g ginger paste
- 1/2 tsp turmeric
- 12g white vinegar
- ~500-550g cooked potatoes
- 3/4 tsp salt
Instructions
- Heat up the oil in a pan or a wok over medium heat, and fry the mustard seeds, cumin seeds, garlic and ginger for a few minutes. Make sure not to burn it, otherwise the dish will taste bitter.
- Throw in the pan the cooked potatoes, and keep frying for a few minutes to allow flavours to infuse.
- Add turmeric, salt, and mix.
- Add white vinegar, mix well, and cook for another minute or so to let vinegar evaporate. If need be, add a splash of water to avoid scorching, and cover the pan with a lid to keep moisture in.
- Serve with any dal, and enjoy!