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Spicy Balti Potatoes Recipe
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Category : vegetable |
Style : wok-frying | Serve : 4 |
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Potatoes
form an integral part of Balti cuisine. Rice may be served in addition to
potatoes, which are frequently treated as another vegetable, rather than a
staple.
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Ingredients |
| 6 |
Medium sized potatoes, cut into 5mm slices |
| 3 pieces |
Curry leaves |
| 3 cloves |
Garlic, thinly sliced |
| 2 pieces |
Medium-sized onions, sliced |
| 1 piece |
Fresh red chili, seeded and sliced |
| 1 piece |
Fresh green chili, seeded and sliced |
| 3 tbsp |
Vegetable oil |
| 1 tbsp |
Coriander, chopped |
| 1 tsp |
Dried red chili, crushed |
| 1/2 tsp |
White cumin seeds |
| 1/2 tsp |
Mixed onion, mustard and
fenugreek seeds |
| 1/2 tsp |
Fennel seeds |
| 1/2 tsp |
Fresh root ginger, shredded |
Method :
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Heat oil in a wok until very hot, then lower
heat and add the cumin seeds, garlic, ginger, fennel seeds, fenugreek seeds, mustard, onion,
dried red chilies and curry leaves. Stir-fry for approx. 1 minute then add the onion slices
and fry for 5 minutes or until the onions are golden brown.
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Add the potatoes, coriander and fresh red and
green chilies to the wok and mix well.
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Cover tightly with a lid and cook over very low
heat for approx. 5 - 7 minutes or until the potatoes are tender.
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Remove the lid and transfer to a serving plate.
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Asian Melting Pot
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