Potato High - Jump

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Potato High - Jump to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Potato High - Jump, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients
• 10 small potatoes (aloo dum size)
• 1/4 coconut- grated
• 3 dry red chillies/ red chilli powder
• 6 cloves of garlic
• 1/2 tsp tamarind pulp
• oil
• salt

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Method Heat oil in a kadai and fry the peeled potatoes till golden brown

Step 2: Technique & Execution

Grind the coconut, red chillies to a smooth paste

Step 3: Technique & Execution

Heat 3 tsp of oil in a kadai and add the garlic cloves

Step 4: Technique & Execution

Fry till they are light brown

Step 5: Technique & Execution

Then add the coconut paste and fry till oil appears

Step 6: Technique & Execution

Then add the potatoes, salt and cook on low flame for about 5 mins