crunchy potato curry

crunchy potato curry
  • 2 pounds whole new potatoes
  • 3 tablespoons olive oil
  • 2 tablespoons cumin seed
  • 2 teaspoons salt
  • 2 teaspoons curry powder
  • 2 teaspoons gram flour
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground ginger


  1. Wrap potatoes in wet paper towels; microwave until slightly tender, about 7 minutes. Cut into bite-size pieces.
  2. Heat olive oil in a skillet over medium-high heat. Add cumin seed; cook and stir until golden, about 1 minute. Add potatoes, salt, curry powder, gram flour, cayenne pepper, and ground ginger. Cook and stir until toasted and crispy, 8 to 10 minutes.

06/14/2019
crunchy potato curry, recipe PT15M PT1H 5 455 calories

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