This is an unusual dish — the potatoes remain slightly crunchy — inspired by similar creations from the Sichuan province of China and throughout India. Best with homemade curry powder or garam masala; to make your own, see page 649 or 648. The cumin seeds add a nice bit of crunch, and the cilantro adds a fresh note at the end, but neither is essential.
Other vegetables you can use: cauliflower, broccoli, carrots, turnips, or radishes
Ingredients
- 3 tablespoons good-quality vegetable oil
- 1 tablespoon cumin seeds (optional)
- 1 small red onion, chopped
- 1½ pounds all-purpose potatoes (like Yukon Gold), peeled and shredded or chopped
- 1 tablespoon garam masala or curry powder or to taste
- Salt and pepper
- Pinch cayenne, or minced jalapeño or other fresh chile to taste
- ½ cup chopped fresh cilantro (optional)
How to Make It
- Put the oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When it’s hot, add the cumin seeds if you’re using them and fry for 30 seconds.
- Add half the onion and all of the potatoes to the oil. Add the garam masala along with salt, pepper, and cayenne.
- Cook, stirring or tossing, until the onion has caramelized and the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender.
- Add the cilantro if you’re using it, toss once, and transfer to a serving platter. Garnish with the remaining raw onion and Serve immediately.
- SPICY STIR-FRIED SWEET POTATOES Addictive: Replace the all-purpose potatoes with chopped sweet potatoes. Omit the cumin seeds. Replace the garam masala with 1 tablespoon fresh thyme leaves or 1 teaspoon dried, and ½ teaspoon ground allspice, and increase the cayenne to ½ teaspoon. Reduce the cooking time by a few minutes; the sweet potatoes will cook faster and can burn more quickly. Garnish with juice from 1 lime instead of the cilantro.
- STIR-FRIED POTATOES, KOREAN STYLE Great stuff: Omit the garam masala. Use ½ cup chopped scallions instead of red onion. In Step 1, replace the cumin with 1 teaspoon chopped garlic. When you add the scallions and potatoes, also add about a tablespoon minced fresh chile (like jalapeño or Thai), or red chile flakes or cayenne to taste. In Step 2, replace the cilantro with another teaspoon minced garlic and 1 teaspoon minced fresh ginger and cook for 30 seconds or so. Garnish with a tablespoon or 2 toasted sesame seeds (see page 299) and serve.: Omit the garam masala. Use ½ cup chopped scallions instead of red onion. In Step 1, replace the cumin with 1 teaspoon chopped garlic. When you add the scallions and potatoes, also add about a tablespoon minced fresh chile (like jalapeño or Thai), or red chile flakes or cayenne to taste. In Step 2, replace the cilantro with another teaspoon minced garlic and 1 teaspoon minced fresh ginger and cook for 30 seconds or so. Garnish with a tablespoon or 2 toasted sesame seeds (see page 299) and serve.
