Baking
57 recipes
Indian cuisine has the best potato recipes - sometimes that’s all I have left in the crisper, and this is my go-to dish.
I love this dish – it makes a great, filling, vegetarian meal centred around potatoes, with a luxurious runny egg for mopping up and blending with all those spices – stock up on those ready to go.
Based on a recipe from the Gourmet Traveller magazine - a favourite, quick, midweek meal for two, or double the amounts for 4.
Serves 2
Pictured: Indian spiced potato with fried egg with kasundi
Ingredients
- 500g potatoes, if chats halved, of larger cut into quarters or more to large chunks
- 40 ml ghee or a mix of butter and vegetable oil
- 1 tsp black mustard seeds
- 1 small onion, or 4 spring onions, thinly sliced
- 1 tbsp finely chopped ginger
- 1 long green chilli, finely chopped
- 5 curry leaves – dried or fresh
- 1 tsp cumin seeds
- ¼ tsp ground turmeric
- 1 tsp ground coriander
- 2 eggs
- To serve:
- Baby spinach, Indian chutney like mango or kasundi, and coriander
- Fill a pot with cold water, place the potato in, add a pinch of salt, bring to the boil and simmer til tender – 10 minutes or so- drain.
Method
Heat half the ghee or butter/oil in a large frying pan over medium heat, add mustard seeds and cook until seeds pop (1 minute). Add onion, ginger and chilli, and cook until the onion is soft and translucent tender. Add curry leaves and spices and cook 1 minute until fragrant. Add potato and 1 – 2 tbsp water, cover, and simmer for 5 minutes. Season to taste and keep warm.
Meanwhile, heat the other half of the ghee or butter/oil in a frying pan over medium-high heat, add the eggs and fry until cooked to your liking, I like the yolk runny and white set which is around 3 minutes. While they are cooking I get two/four plates ready with a bed of spinach on each, and divide the potato on top – once the egg is cooked it goes on top of the potato, sprinkled with coriander and served with a chutney or two.
Dietary preferences
- Vegetarian
- Gluten-Free with ingredient checks
