1 Cover and cook the potatoes in boiling salted water for 15 minutes until almost tender. 2 You could also microwave the potatoes on high for four minutes). Drain the potatoes and set aside until cool enough to handle. Chop into halves and quarters so they are all the same size. 3 Heat the oil in a pan. Check it is hot enough by sprinkling over some mustard seeds. If they pop, the oil is ready so add the rest of the mustard seeds. Add the chilli powder or dried red chillies to the pan with the ground turmeric and a good pinch of salt. 4 Fry for a minute, stirring all the time, until well combined and aromatic. Tip the potatoes into the pan and fry for about 4 minutes until the potatoes are smothered in seeds and have crispy edges. 5 They should look quite yellow in colour. Reduce the heat, cover the pan and cook for another five minutes until the potatoes are completely tender. Serve at once as an accompaniment to a chicken or a meat curry. Recipe by: Food & Drink
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 2|
|Calories from Fat: 252 (52%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 18.1g|
|Cholesterol 0mg||0 %|
|Sodium 27mg||1 %|
|Potassium 1561mg||41 %|
|Total Carbohydrate 54.5g||16 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 48.4g|
|Protein 6.6g||9 %|
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Calories per serving: 483
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