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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 5 |
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Directions: Heat the oil in a large pan, remove pan from heat and add the cinnamon pieces, cloves, curry leaves, cumin seeds and coriander seeds.
Return to a low heat and add ginger, garlic and chillies. (Note if the spices burn they become very bitter)
Add the potatoes, turmeric, cumin, coriander, salt and stir fry over a medium heat for 5 minutes.
Add 100ml of the hot water. Stir and simmer for 5 minutes.
Stir in the remaining 100ml of water. Cover and cook for 5 minutes, or until the potatoes are cooked. (add more water if necessary).
Add chopped fresh coriander, lemon juice and black pepper. Garnish and serve.
| Ingredients:
1 1/2 Pound(s) peeled and thinly sliced potatoes
4 Tablespoon(s) vegetable oil
1 broken cinnamon stick
3 cloves
2 Teaspoon(s) cumin seeds
1/2 Teaspoon(s) coriander seeds
1/2 Teaspoon(s) garlic (paste)
3/4 Teaspoon(s) ginger (paste)
2 finely chopped green chilli pepper (fresh)
1 Teaspoon(s) tumeric
1/2 Teaspoon(s) cumin
1 1/2 Teaspoon(s) (to taste) salt
30 Gram(s) chopped coriander
1 Tablespoon(s) lemon juice
1/2 Teaspoon(s) fresh ground black pepper
3 chopped to garnish spring onions
Comments: Another authentic recipe from India |
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