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.
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Add to CollectionServings: 4 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
Calories: 164kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 46mg | Potassium: 651mg | Fiber: 4g | Sugar: 3g | Vitamin A: 728IU | Vitamin C: 41mg | Calcium: 53mg | Iron: 2mg
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