Potato Fry

Potatoes are everyone’s sinful pleasure. Potatoes are cooked in a million different ways, Mashed potatoes, home fries, roasted potatoes, french fries,chips etc.While Loads of butter or oil will enhance the taste of potatoes,this recipe uses a technique called as blanching potatoes and roasts them in tempering and some indian spices with very little oil.Blanching is a process in which you dip a vegetable in boiling water and let it stand for a few minutes to start the cooking process,but you don’t completely cook it in the water,it will be used for another preparation after blanching.Vegetables have different blanching times,for example lettuce,chard etc take a couple of seconds to blanch when compared to root vegetables like potato which take longer to blanch.Blanching vegetables for a minute for making stir frys is also a great way to prepare stir frys.
Preparation time:30 minutes

3 huge russet potatoes peeled and diced into 1/2 inch pieces
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2-3 teaspoons oil
1 teaspoon urad dal
1 teaspoon chana dal
1 spring curry leaves
2 pinch turmeric powder
1 teaspoon red chili powder(adjust as per your spice levels)
salt as per taste
1/2 teaspoon chat masala
1/2 teaspoon coriander powder

1.Heat water enough to soak the potatoes and bring the water to a rolling boil. Add  enough salt to make the water a tad bit salty. Add the potatoes and boil for 5-7 minutes  until they still hold shape but cooked.Drain the water.
2.Heat oil in a pan and add chana dal and urad dal and roast till they are lightly brown. Add the mustard seeds and cumin seeds and curry  leaves and let splutter.
3.Add the potatoes and turmeric powder and saute for about 5 minutes until potatoes are cooked.
4.Add the spices and saute for 2 more minutes and turn off the stove.

Do not overcook the potatoes or you will end up with a mushy curry and it will not be a potato fry anymore.
This preparation goes well with rice, dal, rasam and sambar.

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