Potatoes Pan Roasted with Cilantro and Ginger


It is the festival time for me. Actually the festival season began yesterday. Actually the season kicks off with 9 days of fasting and or eating light, avoiding grains and onion garlic. The main consumption is that of milk and milk products, dry fruits, fruits and some root starchy vegetables like potatoes, yams, sweet potatoes, jimikand, tapioca pearls, pumpkins, gourds etc. Also, only few spices can be used in cooking like cumin, red chili powder, cilantro leaves, curry leaves, rock salt and black pepper. The science behind this system is that during these days, it is a weather change and season change and lot of diseases may take place due to food consumption. Hence, go slow on the food theory.

This is one of the simplest recipe with potatoes and with a nice hint of ginger, green chillies and cilantro. It’s a great twist on hash browns. It simple and quick.

Ingredients :

Potato : 1 big boiled, peeled and cubed
Ginger : 1/4 tsp freshly minced
Cilantro leaves : 1 tsp chopped fine
Green chillies : 1/8 tsp minced fine
Oil or ghee : 1/2 tsp
Cumin seeds : 1/4 tsp
Rock salt or salt : to taste

Method :

Heat the oil in non stick pan.

Add cumin seeds and let them crackle on medium heat.

Now add cilantro, ginger and green chillies and quick stir for few seconds.

Add cubed boiled potatoes. Stir fry them for a minute till slightly coated well with cilantro and browned a little.

Sprinkle rock salt to taste.

Serve and eat warm.


Do let me know what you think. Your thought matters.

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