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Potato Stir-Fry with Mint & Cilantro

Scott Phillips

Servings: six.

This would go well with a roasted chicken or even scrambled eggs.


  • 2 lb. red potatoes (about 6 medium), peeled and cut into 3/4-inch cubes (about 5 cups)
  • 3 Tbs. canola oil
  • 1 Tbs. yellow mustard seeds
  • 24 curry leaves (optional)
  • 1 small whole dried red chile
  • 2 tsp. ground coriander
  • 2 tsp. cumin seeds
  • 1/2 tsp. ground turmeric
  • 2 medium cloves garlic, minced
  • 1 jalapeño (seeds and ribs removed if you prefer a milder flavor), finely chopped
  • 1 medium red onion, finely chopped
  • 2 tsp. kosher salt; more to taste
  • 1/2 tsp. cayenne (optional)
  • 2/3 cup fresh mint leaves, finely chopped
  • 1/2 cup loosely packed fresh cilantro sprigs, finely chopped
  • Juice of 1/2 lemon (1 to 2 Tbs.)

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 220
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 0
  • Sodium (mg): 390
  • Carbohydrates (g): 35
  • Fiber (g): 5
  • Protein (g): 4


  • Put the potatoes in a medium bowl, cover with cool water, and set aside.
  • Heat the canola oil and the mustard seeds in a large wok or 12-inch skillet over medium-high heat until the mustard seeds start to sizzle and pop, 1 to 2 minutes (use a splatter screen, if you have one, so the seeds don’t pop out of the pan). Add the curry leaves (if using), chile, coriander, cumin seeds, and turmeric and cook, stirring occasionally, until the cumin browns and the curry leaves are crisp, 1 to 1-1/2 minutes. Stir in the garlic and jalapeño and cook until the garlic is fragrant, about 30 seconds.
  • Drain the potatoes and add them to the pan along with the onions. Cook, stirring occasionally, until the potatoes are translucent around the edges, 2 to 3 minutes. Cover, reduce the heat to medium-low, and cook, stirring and scraping the bottom of the pan every 5 minutes, until the potatoes are just tender, 12 to 15 minutes. (Reduce the heat to low if the potatoes seem to be burning.)
  • Add the salt and cayenne (if using) and cook for 30 seconds. Stir in the mint, cilantro, and lemon juice, cover the pan, and let the potatoes sit off the heat for 10 minutes. Scrape up the browned bits and stir them into the potatoes. Taste, add more salt if needed, and serve.


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Reviews (3 reviews)

  • amandaplease | 09/19/2016

    i absolutley love this recipe! i make it all the time, ive made it probably around 20 times?? if not more! its packed with flavor! i never use mint because i personally just dont like mint, soooo delicious! i will be making this forever.

  • Christene | 12/29/2009

    This was really good, even though I used brown mustard seeds because that was all I had on hand (and I didn't realize there is a difference between brown and yellow mustard seeds). I also didn't have the dried chili on hand. I can't wait to try this again with the chili and correct seeds. I had done most of the steps earlier in the afternoon. Then just before dinner, I reheated the potatoes in the skillet and finished by adding the cilantro, mint, cayenne, salt and lemon. It had such a nice fresh flavor. Only thing was it seemed like there was a little more oil than there needed to be. Next time I will try this with 2 tbs of oil.

  • Renkow | 04/06/2009

    All we needed was puri for this recipe! The leftovers went really well with scrambled eggs the next day.

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