twig boy cooks – small and spicy spuds
There is always room for one more Indian inspired side dish surely?
Well, I think there is and I have the keyboard so yeah. It’s happening.
Small and spicy spuds are a perfect accompaniment to ‘Mowgli’s special sprout bhajis’ and the wonderful tikka soya balti madras from last week. Again, like almost everything on twig boy, these potato treats are incredibly easy to make and are fantastically tasty. Have a go next time you have a curry. I dare you.
Ingredients. Makes 1 bowl for sharing. Preparation time – 20 minutes. Cooking time – 10 minutes.
3 medium potatoes
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp chilli powder, less if you can’t stand the heat, more if you are a heat monster
1/2 tsp turmeric powder
oil of choice to fry in, roughly 4-5 tbsp
ONE. Peel your potatoes and chop into quarters, or smaller, it depends what size you want. As I made ‘small and spicy spuds’ I cut up my potato smallish. You might want to make huge and hot (um) hotatoes(?). Anyway, I’m getting sidetracked, basically, use whatever size you feel comfortable with. Then, boil them until they are cooked but not falling apart.
TWO. Drain your spuds and let them steam dry for 10 minutes or so. When 9 minutes have passed, heat your oil in a pan over a medium heat. You can test the heat of the oil using a few of your seeds. Drop a few in, if they sizzle, you are golden.
THREE. Toss the rest of your seeds in and cook for 10 seconds whilst stirring, then add the other spices and salt and cook for about 45 seconds. Keep stirring. Next, add your potatoes, stir again and fry until your spuds are coated with seeds and are beginning to look a bit crispy. This should take a few minutes.
FOUR. It’s important to remember the turmeric, your potatoes will look like they have jaundice but do not be alarmed. They do not need a transplant. It is normal. Cover the pan with a lid and cook your small and spicy/huge and hot spuds for another 5 minutes.
FIVE. Serve immediately and enjoy them. They are great.