Saffron Potatoes
Kesar wala Aloo
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Heat
-
Serves
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Prep 10 mins
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Cook 15 mins
Vibrant saffron potatoes with a hint of chilli
Hari says
Saffron potatoes are a very Spanish creation but I have made them my own with the addition of garam masala and a few chilli flakes.
Potatoes, be they Bombay or dauphinoise make a great accompaniment to most meals and these are no exception.
The wonderful warming saffron colour makes them even more special so save these for that very special dinner when you are trying to impress.
- Ingredients
- Method
- 4 large potatoes
- 1 tbsp oil
- 290ml boiling water
- pinch of saffron strands
- salt to taste
- 1 tsp garam masala
- 1 tsp chilli flakes
Method
- Pour boiling water into a jug and add the saffron.
- Wash and scrub potatoes then cut into chunky wedges with the skin left on.
- In a large non-stick frying pan or oven tray heat the vegetable oil. Once hot add the wedges and saute then until they are starting to brown (about five minutes).
- Add the salt, pepper, garam masala to coat the potatoes.
- Then add the chilli flakes and pour in the saffron water.
- Simmer this on a rapid heat for about six or seven minutes.
- Reduce the heat and leave the potatoes to cook gently for about 15 minutes until the potatoes are soft and most of the water has evapourated.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 143 |
| Fat (g) | 4 |
| of which saturates (g) | 0 |
| Carbohydrates (g) | 27 |
| of which sugars (g) | 1 |
| Fibre (g) | 2 |
| Protein (g) | 3 |
| Salt (mg) | 83 |
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