Potatoes with Fresh Ginger and Chilies

Potatoes with Fresh Ginger and Chilies
  • 4 large potatoes, peeled and diced
  • 1/4 cup canola oil
  • 2 teaspoons minced fresh ginger
  • 1 green chile pepper, seeded and diced
  • 1/2 teaspoon ground turmeric
  • salt to taste
  • 2 ripe tomatoes, peeled and chopped
  • 1 tablespoon chopped fresh curry leaves


  1. Place the potatoes in a large pot of salted water, and bring to a boil. Cook until tender but still firm, about 15 minutes. Drain, and cool.
  2. Heat the oil in a skillet over medium heat. Stir in the ginger and chile pepper; cook 2 minutes. Stir in the turmeric; cook 30 seconds. Combine the potatoes with the chile pepper mixture. Add salt as desired. Stir and cook 5 to 10 minutes more. Stir in the tomatoes and curry leaves; cook another 2 to 3 minutes. Serve immediately.

03/24/2018
Potatoes with Fresh Ginger and Chilies, recipe PT15M PT1H 5 455 calories

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