Gujarati Potatoes with Cashew Nuts

2014-07-25
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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Ingredients

  • 1 cup vegetable oil, for deep frying, plus 1 tablespoon
  • 1 pound potatoes, peeled and cut into wedges
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon red chile powder
  • 1 teaspoon sugar
  • 3/4 teaspoon dried mango powder*
  • 1 teaspoon ground cumin
  • Kosher salt
  • 2 tablespoons cashew nuts
  • 1 tablespoon sesame seeds

Method

Step 1

Heat the 1 cup oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. 

Step 2

When the oil is hot, add the potatoes, and fry over a medium heat for 5 to 7 minutes, or until just tender. Add the turmeric, red chile powder, sugar, dried mango powder, cumin, and salt, to taste, to the pan. Turn up the flame and continue to fry for 3 to 4 minutes, or until the potatoes are crisp, and golden-brown. Remove the potatoes from the pan using a slotted spoon, and set aside to drain on a tray lined with paper towels. 

Step 3

Meanwhile, in a separate frying pan, heat 1 tablespoon of oil over a medium heat, add the cashew nuts and fry for 1 to 2 minutes, or until golden brown. Add the sesame seeds and fry for another minute, or until the sesame seeds are golden brown. 

Step 4

To serve the dish, place the potatoes into a serving dish. Pour over the fried nuts and seeds, and stir well to coat the potatoes. Serve immediately.

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