Spicy Sri Lankan Potatoes is a lovely vibrant vegetarian recipe. This Sri Lankan dish is mildly spicy with a superb aroma and amazing flavour. An ideal side dish for any curry and rice dish. I have also served this as an appetizer to great approval.

Spicy Sri Lankan Potatoes

Amazingly flavoured side dish that easy to produce and makes a meal.

4.59 from 41 votes

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Course: Side Dish

Cuisine: Sri Lankan

Keyword: Spice, Vegetables, Vegetarian

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: People

Calories: 164kcal

Ingredients

500 g baking potatoes
6 cloves garlic peel/mince
6 large curry leaves
1 large onion peel/thinly sliced
½ tsp chilli powder
½ tsp turmeric powder
1 tbsp chilli flakes +/- depending on your tastes
1 tsp mustard seeds
1 ½ inch cinnamon stick
1 tbsp olive oil
salt to taste

Instructions

Wash and clean and peel the potatoes.
Cut in half or quarters depending on the size. I try to cut them, so they are easy to pick up with a fork while eating.
Place a pan of salted water over a medium high heat and add the potatoes. Bring to the boil and then reduce the heat to achieve a simmer. The potatoes are cooked perfectly when you can slide a fork in and out cleanly and easily.
500 g baking potatoes, salt
Add the oil to a pan with a thick base and place over a medium heat. When hot add the mustard seeds, curry leaves and cinnamon stick and stir gently until the aromatics escape.
6 large curry leaves, 1 tsp mustard seeds, 1 ½ inch cinnamon stick, 1 tbsp olive oil
Add the minced garlic and stir briefly.
6 cloves garlic
Add the onions and fry until softened and translucent. (about 5 minutes)
1 large onion
Add the turmeric powder, red chilli powder and red chilli flakes and stir well.
½ tsp chilli powder, ½ tsp turmeric powder, 1 tbsp chilli flakes
Add the boiled potatoes to the pan and gently stir so they are coated with the lovely spices.
Cook for about 10 minutes for everything to infuse gently stirring occasionally so nothing sticks to the base of the pan.
When everything is coated and ready drizzle the lemon juice over potatoes and stir well once more.
Remove from the heat and serve in a warmed dish with other dishes.

Notes

I always have a look for the cinnamon stick and remove it if whole. It normally dissolves into the spices but sometimes it doesn’t. You dont want a guest to end up trying to eat it!!

Nutrition

Spicy Sri Lankan Potatoes