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Easy Coconut Potatoes - Coconut Stir Fry Potatoes

Easy Coconut Potatoes - Coconut Stir Fry Potatoes s a delicious and easy-to-make dish that will leave your taste buds craving for more. The potatoes are first boiled and then sautéed with oil, giving them a lovely crispy texture.
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Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 4 tbsp ghee (melted/warmed)
  • 2 tsp cumin seeds
  • 15 curry leaves
  • 6 green chillies (1 tbsp chopped)
  • 1 and 1/4 tsp salt
  • 2 tbsp cilantro (finely chopped)
  • 2 tbsp roasted coconut
  • 4 medium potatoes, 807 grams (4.5 cups boiled and chopped)

Method
 

Prep
  1. Wash your potatoes. Boil them until cooked but firm. I used the instant pot by selecting the "Manual" or "Pressure Cook" button and set the time for 5 minutes, in 1 cup water. Once, the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then use the quick release to release any remaining pressure. Let it cook, then peel and chop the potatoes to bite size pieces.
  2. Dry roast the desiccated coconut. Heat a pan on medium-low heat until light brown and fragrant.
  3. Rinse and chop the cilantro finely.
Cook
  1. Grab a deep wok and add in ghee over medium heat. Once the ghee is heated up, add in some cumin seeds, curry leaves, and chillies, and wait for the seeds to start spluttering.
  2. Once they do, add in your potatoes and stir well to make sure they're evenly coated in the delicious mixture. Let the potatoes sauté for a minute or two. Don't forget to add in the salt! Stir well.
  3. Then, top them off with some roasted coconut and fresh cilantro leaves for an extra burst of flavor. Stir well and turn off heat in 30 seconds to a minute. This dish pairs perfectly with some warm roti on the side.