GOLDEN FRIED SPICY POTATOES

“Don't let love interfere with your appetite. It never does with mine.”  ― Anthony Trollope

 

A drier version of the much flogged Dum Aloo. This is kitchen sink Indian cooking at its most glorious. It can't possibly turn out wrong because there's so much stuff going into it that it has to work out in the end. I'm not being condescending towards my own recipe - you need food like this sometimes. This is fatty, flavourful and delicious and will make your Indian palate happy in a way that lettuce with truffle oil or whatever salad never will.

What you’ll need:
 

200 ml vegetable oil (for deep frying)

¾ kg potatoes (boiled and peeled)

3 tbsp mustard oil

5 tbsp whisked yoghurt

 

Spices

 

2 tbsp fennel powder

2 tsp cumin seeds

2 tsp asafetida

2 tsp ginger powder

2 tsp cumin powder

2 tsp garam masala

1 tsp kashmiri chilli powder

 

Whole Spices
 

2 sticks cinnamon

3 bay leaves

5 – 7 pods of cardamom

How to:
 

1. Heat oil in a pan and once the oil is hot deep fry batches of potato till crispy and golden. Set aside on a plate with a paper towel to soak excess oil.

 

2. In another pan, heat mustard oil, and all the whole spices. When it starts to crackle add the rest of the spices.

 

3. Add yoghurt, and cook for a couple of minutes. Add enough water to make a sort of gravy. Simmer till cooked.

 

4. Add fried potatoes and stir. Simmer to let the potatoes soak some of the gravy. Serve.