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U.S. Potato Wedges Masala Curry

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Prep Method: BakedStir Fry


Main Dish

Prep Time

5 Mins

Cook Time

25 Mins


Serves 5


  • 300g U.S. frozen potato wedges
  • 1 Tablespoon vegetable oil
  • 1⁄2 teaspoon mustard seeds
  • 1 teaspoon cumin powder
  • 2 green chilies, cut into 2-inch pieces
  • 15 curry leaves
  • 2 medium onions, peeled and chopped
  • 2 medium tomatoes, diced
  • 1 thumb size ginger, minced
  • 2 cloves garlic, minced
  • 1⁄2 teaspoon turmeric powder
  • 1⁄2 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 100ml water
  • 1⁄2 teaspoon salt
  • 1 teaspoon garam masala
  • 1 small stalk coriander, chopped


  1. Air-fry or bake the frozen U.S. potato wedges at 356°F (180°C) for 15 minutes until crispy, then set aside.
  2. Heat up vegetable oil in a nonstick pan, add in mustard seeds, cumin seeds, green chilies and curry leaves and sauté for 2 minutes until fragrant.
  3. Add in onion and stir for 3 minutes, followed by diced tomato continue stirring for 3 minutes until tomato mashes.
  4. Add in ginger and garlic and stir for 2 minutes, then add the turmeric powder, coriander powder and red chili powder and stir for another 2 minutes.
  5. Add water, close the lid, and cook for 3 minutes.
  6. Add salt and garam masala followed by the U.S. potato wedges and chopped coriander and stir for 2 minutes and it’s ready to serve.


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