Chai Spiced Potatoes

Using spices in your cooking is a great way to try new flavours

potato infront of a cook book and chai

Ingredients

  • 3 tbsp Extra Virgin Coconut Oil (or any other oil)

  • 2–3 Dry Red Chillies (or to taste)

  • 4 cloves Garlic, sliced

  • 1 tsp whole Spices (Cumin, Mustard or Ajwain)

  • A pinch of ground turmeric (optional)

  • 500g cubed potatoes

  • 2 tsp Turmeric and Honey Chai blend from The Chai Room

  • 4 cups of water

  • Salt to taste

To garnish

  • 2 tbsp Coriander (cilantro), finely chopped

Time: 30 minutes | Serves: 4

Method

  1. Bring the water to a boil in a pot. Add 2 tsp of the Turmeric and Honey Chai blend tea to the pot and boil for 1 -2 mins. Add the cubes potatoes and reduce to medium heat until potatoes are par boiled.

  2. Heat the oil in a heavy bottom pan over high heat. When hot, reduce heat and add the whole spices of choice. Stir-fry for about 30 seconds, or until they start to splutter.

  3. Add the dry red chillies and sliced garlic. Stir-fry until garlic is golden.

  4. Add the potatoes and toss well. Drizzle in 3-4 tbsp of water, add salt and mix well. Reduce heat to very low, cover and cook for about 10–15 minutes, or until the potatoes are crisp on the outside and cooked through.

  5. Optional Add 1 tsp lime juice and serve hot.

This recipe has been created featuring products from The Chai Room

If you want to learn more about spices, try our all-new spice box.

RecipesHimanshi Munshaw LuharComment