Warming, spicy and satisfying – these Ayurveda-inspired fried potatoes bring new flavors to a classic dish. Perfect as a main course or as a spiced side dish with Dal and Chutney.
Ingredients (for 4 servings)
Base:
1 kg Potatoes
5 tbsp Sesame oil (alternatively Ghee)
Spices:
2 tbsp Cumin
2 tsp Turmeric
2 tsp Thai Curry
2 tsp Sea salt
1 red chili pepper (chopped) or ½ tsp chili powder
1 tsp freshly ground black pepper
For Garnish:
to taste Fresh cilantro (chopped)
Instructions (approx. 40 minutes)
Pre-cook potatoes: Bring potatoes with skin to a boil in a large pot of water and cook for about 20 minutes until tender but still firm.
Prepare potatoes: Drain, let cool, peel and cut into quarters.
Toast spices: Heat sesame oil in a large pan and briefly toast the cumin, turmeric and Thai curry in it.
Fry potatoes: Add the potato pieces and fry until golden brown on all sides.
Serve: Season with salt, chili and pepper and serve with fresh cilantro.
Ayurveda Tips:
Best time of day: Ideal in the evening for a light, nourishing meal.
Constitution: Well suited for Vata and Kapha types – warming, balancing and easy to digest.
Spice tip: If you prefer it milder, use less Thai curry and finish with fresh lemon juice.
Nutritional Values per Serving
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 265 kcal | 13.2% |
| Protein | 4.5g | 9.0% |
| Carbohydrates | 36.0g | 12.0% |
| Fat | 11.5g | 16.4% |
*Based on a 2000-calorie diet
