Potato Stir Fry – lunch box recipe!

Potato Stir Fry: For lemon rice, tamarind rice or curd rice, the best accompaniment all time is the potato side dish. I pack these easy to make potato stir fry for my husband’s lunch. When there’s not much time to parboil, I dice the potatos just like an onion. I get small cube sized pieces in no time. I’ve given the pictures below to refer on the cutting technique. With few ingredients, this dish could be prepared within 10 minutes.

Ingredients:
2 medium sized potatoes(diced)
5-6 garlic pods(crushed)
1/2 tspn fennel seeds
A sprig of curry leaves
1 tspn chilli powder
Pinch of turmeric powder
Salt to taste

Method:

1. Remove the skin of the potatoes, wash and dice them. Keep aside.
   
2. Heat 2 tblspn oil in a pan. Add the fennel seeds, crushed garlic and curry leaves.
3. Now add he tdiced potatoes, turmeric powder, salt and sauté in high flame for a minute.
4. Turn the flame to low. Now sprinkle some water and cook with lid closed for 5-6 minutes. Stir inbetween.
5. When the potatoes turn softer, add the chilli powder and sauté well.
6. Let it cook with open lid for another 2 minutes or so. Switch of the stove
7. Now your potato stir fry with crispy brown edges is ready.

Note: For best results, use non stick pan.

Happy Cooking!

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