Pictured: Indian Spiced Potato with Fried EggA favourite, quick, midweek meal for two, or double the amounts for 4.
When I only have some potatoes in the fridge this is my go to dish that is so satisfying. I always have these spices on hand now and recommend you do too if this dish looks like your kind of meal, as it does become a staple in the house once you have tried it, as it is so quick and easy to make.
Great flavour with the Indian spices and the luxurious yolk to run all over the potato for mopping can be heavenly when you are in the mood. I do like to add some greens of some kind and a chutney does bring it all together so well.
Based on a recipe from the Gourmet Traveller magazine.
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 or rocket, 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.
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 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.
Serves 2