Preeti's Tatties
Bored of traditional roast potatoes? Try Aunty Preethi's festive variation.
Impress your friends and family with this simple, and easy to prepare, side dish.
Impress your friends and family with this simple, and easy to prepare, side dish.
Variations
- Add a couple of handfuls of spinach at step 3 and you've got a quick version of sag aloo!
- Add a couple of beaten eggs at step 3 for an Auntie Preeti style tortilla!
Ingredients
4-5 potatoes, diced
(one potato per person, medium sized if you have a medium appetite, large if you eat like Harbans!)
2 tablespoons of oil
1/2 teaspoon of cumin seeds
1/2 teaspoon of mustard seeds
1/2 teaspoon of turmeric
(or a whole teaspoon if you want it to glow in the dark)
salt to taste
chilli powder to taste
(one potato per person, medium sized if you have a medium appetite, large if you eat like Harbans!)
2 tablespoons of oil
1/2 teaspoon of cumin seeds
1/2 teaspoon of mustard seeds
1/2 teaspoon of turmeric
(or a whole teaspoon if you want it to glow in the dark)
salt to taste
chilli powder to taste
Method
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1
Heat oil in a wok (non stick is best. Use a frying pan if you don't have a wok). When the oil is hot add the mustard seeds. When they pop, turn the heat down and add the cumin seeds until you get a lovely roasted smell.
2
Add cubed potatoes and increase to a medium heat. Don't cover the pan!
3
Stir regularly but not too often or they won't go crispy. When the potatoes are almost cooked, which should take about 10 minutes, turn the heat down to low, and add turmeric, chilli powder and salt. Cook for another minute or two.
4
Garnish with fresh coriander and serve hot with rice.