Potato Sabzi (Potato Roast)

Potato fry (Urulakizhangu Kari)

Potatoes truly feel like a gift to vegetarians. Whenever I’m in doubt about what to cook, I simply boil some potatoes and turn them into this dish. It’s something my daughter and son both love—and honestly, I don’t know many people who don’t enjoy potatoes. It's a no brainer but packed with flavours.

It’s simple to make yet incredibly satisfying. You can keep it mild or spice it up depending on your preference. Fresh cilantro adds a burst of flavor, though it’s completely optional—I personally love its freshness.

I never Measure and cook, I learnt cooking purely by taste, please feel free to alter the measurements as per your taste. 

Ingredients:

• Potatoes – 6-8 medium sized ( I use Russet/Idaho potatoes, because they are crunchy)
  
• Oil – 1/4th cup
  
• Cumin seeds – 1/2 tsp
  
• Turmeric – 1/2 tsp
  
• Asafetida(hing) – 1/4 tsp
  
• Red chilli powder – 1/2 tsp
  
• Coriander powder – 1 tbsp
  
• Sugar – 1/4 tsp
  
• Salt – To taste
  
• Cilantro – for garnish (optional)

Cooking Instructions:

• Boil and peel the potatoes and chop them into cubes.
• Add Turmeric, asafetida, chilli powder, coriander powder & salt to the cut potatoes. 
• Mix it well.
• Now heat oil in a pan and let the cumin seeds splutter. Add the potatoes.
• Cook it on medium heat for half an hour stirring occasionally till it becomes crisp.
• Sprinkle the sugar and the chopped cilantro (optional) and serve it with hot rice or rotis.