Maylasian Stir Fried Potatoes |
"This recipe is traditionally made with starchy root vegetable Koorka or Chinese potato. Although not quite the same in texture and flavour I don't have access to a wonderful Asian market so have substitute for our noble potato"
Recipe By :Ellen M Ennis Davis
Source: "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright: "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size : 4
Cuisine: "Vegetable Side Dishes"
Categories : Corn Free, Dairy Free, Gluten Free, Malaysian, Vegan
6 Small russet potatoes -- peeled, cut into 1/2-inch cubes
1 Teaspoon Coriander powder
1/2 Teaspoon Red Pepper Flakes
1 Onion -- sliced
4 Tablespoons Coconut Oil
2 Teaspoons Mustard Seed
Salt and Pepper -- to taste
3 garlic cloves -- minced
2 teaspoons minced peeled fresh ginger
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/2 Teaspoon Garam Masala
1/2 Teaspoon Turmeric
1/4 teaspoon paprika
1/2 Cup Water
1 tablespoon fresh lemon juice
Chopped fresh cilantro
Peel the potatoes and cut them into small pieces.
Steam potatoes until tender crisp
In a deep skillet, heat oil, add the mustard. Once mustard splutters add
spices, onions and garlic
Now add the cooked potatoes to the skillet.
Fry well until the water evaporates and the potatoes turn slightly crispy.
Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle
with chopped cilantro and serve.
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Per Serving : 232 Calories; 14g Fat (53.6% calories from fat); 3g Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 3 Fat.
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