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5 from 6 votes

Potato Pepper Fry

A simple yet flavorful South Indian Potato Pepper Stir-fry which is super addictive with loads of black pepper and a simple tempering /tadka. Serve this easy vegan dish with Dals or sambar and rice or flatbreads or dosa. Or just eat up as is! So good! Glutenfree nutfree Soyfree
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side
Cuisine: Indian
Keyword: black pepper potatoes, potato pepper stirfry, south indian potato
Servings: 4
Author: Vegan Richa

Ingredients

For the potatoes:

  • 3 cups quartered baby potatoes or 3 cups of cubed potatoes about 1 inch size cubes
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon pepper flakes

For the tempering:

  • 2 teaspoons oil
  • 1/2 teaspoon mustard seeds
  • 1 cups of thinly sliced red onion 1 to 1.5 cups
  • 2 cloves garlic minced
  • 10 curry leaves
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon pepper flakes or use 2 dried red chilis
  • 1/4 teaspoon salt
  • cilantro and lemon juice for garnish
US Customary - Metric

Instructions

  • Boil the potatoes: Heat a large saucepan of water over medium high heat. Add the salt, turmeric, and pepper flakes and then add the potatoes and bring to a boil. Continue to cook until the potatoes are cooked to preference(9-12 Mins) You don't want the potatoes too soft but you want them cooked through. Drain the potatoes and set aside.
  • Make your tempering: Heat the oil over medium heat in a medium to large skillet
  • Once the oil is hot, add the mustard seeds and wait for them to start popping.
  • Then add the onion and a good pinch of salt and cook until the onions are starting to get golden. (7-10mins, depends on your pan and stove)
  • Then add the garlic, curry leaves, and mix in and cook until the garlic is golden. 1-2 mins. Add splashes of water if the mixture is drying out too much.
  • Then add in your freshly ground black pepper and pepper flakes or red chilis and the rest of the salt and mix in.
  • Cook for half a minute then add the potatoes and toss well to coat.
  • Cover and Cook for another 2 minutes to crisp them up then take off heat. Garnish with cilantros and lemon juice.
    Serve these potatoes with Dals or sambar and rice or flatbreads or dosa or with breakfast.

Video

Notes

  • Curry leaves are often sold frozen in your Indian or Asian grocery store. They are also sold dried but if you can get fresh that would be best

Nutrition

Calories: 188kcal | Carbohydrates: 38g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 675mg | Potassium: 838mg | Fiber: 6g | Sugar: 6g | Vitamin A: 183IU | Vitamin C: 90mg | Calcium: 60mg | Iron: 2mg