Balti Potatoes

Name: Balti Potatoes
Ingredients: 3 tablespoons vegetable oil; 1/2 teaspoon cumin seed; 3 curry leaves, torn; 1 teaspoon chili powder (or cayenne pepper); 1/2 teaspoon mixed nigella seeds, mustard and fenugreek seeds; 1/2 teaspoon fennel seed; 2 garlic cloves, crushed; 1/2 teaspoon ginger, shredded; 2 onions, sliced; 6 new potatoes, scrubbed and thinly sliced; salt, to taste; 1 fresh red chili, sliced; 1 fresh green chile, sliced; 1 tablespoon fresh coriander, leaf shredded

14 ingredients

4 steps

Ingredients

3 tablespoons vegetable oil
1/2 teaspoon cumin seed
3 curry leaves, torn
1 teaspoon chili powder (or cayenne pepper)
1/2 teaspoon mixed nigella seeds, mustard and fenugreek seeds
1/2 teaspoon fennel seed
2 garlic cloves, crushed
1/2 teaspoon ginger, shredded
2 onions, sliced
6 new potatoes, scrubbed and thinly sliced
salt, to taste
1 fresh red chili, sliced
1 fresh green chile, sliced
1 tablespoon fresh coriander, leaf shredded

Directions

1

Heat the oil in a wok over a medium flame. Add the cumin seeds, curry leaves, chili powder, mixed seeds, fennel seeds, garlic and ginger.
2

Stir fry for 1 minute then add the onions and stir fry for a further 5 minutes. Add the potatoes, salt and chilies and mix well.
3

Cover the pan tightly and cook over a low heat for 7 minutes or until the potatoes are tender.
4

Remove from the heat and stir in the coriander leaf.