I love my curries to involve a potato based side dish and this gunpowder potatoes recipe is probably my favourite so far! It requires minimal effort and is so fragrant and delicious due to the combination of dried spices used. I recommend serving this with my channa masala or chicken and tomato curry!
Curries traditionally use onion and garlic as base ingredients but to make this a low fodmap dish I have used garlic infused olive oil and chives to substitute the flavour and in my opinion it is just as good!
The extra chilli flakes is purely optional if you aren’t a big spice fan but if, like me, you are a big spice fan then i definitely recommend adding them. The heat from the chilli really enhances this dish!
Serves 3-4 as a side dish
INGREDIENTS:
- 1 tbsp garlic infused olive oil
- 1 tbsp dried curry leaves, crushed
- 2 tsp cumin seeds
- 1 tsp ground coriander
- ½-1 tsp hot chilli flakes (optional)
- 3 tbsp fresh chives, chopped
- 1 red chilli, finely diced
- 400g baby potatoes
- 2 tsp tamari
- Juice of ½ a large lime
- 1.5 tsp garam masala
- 1 tbsp fresh coriander, chopped
METHOD:
- Cut the potatoes in half, rinse then boil for approximately 10 minutes until soft then drain
- Heat a frying pan over a low heat then add the curry leaves, cumin seeds, ground coriander and chilli flakes
- Fry for 10-20 seconds until fragrant then stir in the oil
- Turn the heat up to medium then add the chilli and chives to the pan, cook for a further minute
- Add the drained potatoes to the pan and coat in the spice mixture
- Stir fry the potatoes for 5 minutes, adding a splash of water every time the pan starts to dry out too much
- Crush some of the potatoes slightly to add texture as you stir fry
- Stir through the tamari, lime juice, garam masala and coriander before serving