Peppy Potato

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By Kirti Kapoor

Every Indian Kitchen’s lifesaver

Peppy Potato


4 medium sized potatoes, peeled, cubed/diced
1 tsp mustard seeds (or Cumin seeds-many people don’t like mustard seeds)
2 tsp ghee
1 wok for frying
Salt, red chilli powder to taste
1 clove garlic finely sliced (optional as per taste)
1/4 tsp Turmeric powder
1/4 tsp Coriander Powder


  1. Heat the ghee in the wok till ready, put in Mustard or Cumin seeds till they splutter; add garlic if using, roast till mildly brown.
  2. Add cubed/diced potatoes.
  3. Add salt and all other spices.
  4. Cook on medium to low heat covered, stirring occasionally, till spatula cuts potato thru (approx.5-10 minutes depending on potato variety used)If potatoes stick to bottom of wok, sprinkle water onto them and stir.

Try these delicious Potato Recipes: potatoes

 Diana’s Potato Latkes

Curried Green Beans and Potatoes

Tangy Baby Potatoes

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