Dry-Fried Gujarati Spiced Potato Stir-Fry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A dry, flavorful potato stir-fry seasoned with mustard seeds, turmeric, and fresh green chilies, perfect as a side or light snack. This Indian-inspired vegetarian recipe, ready in about 35 minutes, pairs potatoes, peeled and diced 1/2-inch, oil, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 160 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp oil in a large non-stick skillet over medium heat. Add 1 tsp mustard seeds and 1/2 tsp cumin seeds, cooking until seeds crackle, about 30 seconds.
  2. Step 2: Add 2 slit green chilies and 1 tsp ginger paste, sauté for 1 minute until fragrant.
  3. Step 3: Add 3 diced medium potatoes, 1/2 tsp turmeric powder, 1 tsp salt, and a pinch of asafoetida. Stir to coat potatoes evenly with spices.
  4. Step 4: Cover and cook over medium-low heat for 15-20 minutes, stirring every 5 minutes, until potatoes are tender and edges start to crisp.
  5. Step 5: Remove lid, increase heat to medium-high and cook uncovered for 3-4 minutes to dry excess moisture and get slight browning.
  6. Step 6: Turn off heat and stir in 2 tbsp chopped fresh cilantro and 1 tbsp lemon juice. Mix well and serve warm as a side or snack.

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