Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 10:18 PM
- Messages
- 16,220
Ingredients
Method
Wash and scrub the potatoes and cut into 20 mm dice. Cook in boiling salted water until tender, then drain and leave to cool.
Heat the oil or ghee in a large non-stick frying pan over medium-high heat. When it is very hot, put in the cumin seeds and fry for 10 seconds. Put in the potatoes, ginger, 1 teaspoon salt, ground cumin, cayenne and black pepper.
Stir-fry the potatoes for 10 minutes, mashing them lightly with a spatula. Stir in the fresh green chilies and fresh coriander and serve.
(A Madhur Jaffrey recipe)
- 2 Large Potatoes
- Salt
- 2 tblsp Olive oil or ghee
- 1 tsp Cumin seeds
- 2 tsp Pureed ginger
- 1 tsp Ground cumin seeds
- ½ tsp Cayenne pepper or chili powder
- Freshly ground black pepper
- 3 or 4 Fresh green chilies (optional)
- 2 tblsp Fresh coriander, chopped
Method
Wash and scrub the potatoes and cut into 20 mm dice. Cook in boiling salted water until tender, then drain and leave to cool.
Heat the oil or ghee in a large non-stick frying pan over medium-high heat. When it is very hot, put in the cumin seeds and fry for 10 seconds. Put in the potatoes, ginger, 1 teaspoon salt, ground cumin, cayenne and black pepper.
Stir-fry the potatoes for 10 minutes, mashing them lightly with a spatula. Stir in the fresh green chilies and fresh coriander and serve.
(A Madhur Jaffrey recipe)