Song: Soni De Nakhre
Ingredients:
~3 tbsp vegetable oil
~1/2 tsp cumin seeds
~3 curry leaves
~1 scant tsp crushed dried red chillies
~1/4 tsp each of onion seeds, mustard seeds and fenugreek
~1/2 tsp fennel seeds
~3 garlic cloves finely chopped
~1/2 tsp grated fresh root ginger
~2 onions sliced
~6 large new potatoes (to make about the equivalent amount of potato to onion when raw) sliced into 1/4 inch thick slices
~small handful chopped fresh coriander
~1 red or green chilli, seeded and chopped finely
Directions:
- Heat the oil in a large skillet. Lower the heat slightly and add the cumin, curry leaves, dried chillies, onion, mustard and fenugreek seeds, fennel seeds, garlic and ginger. Cook for about 1 minute or until the seeds start to pop then add the onions. Cook gently for about 10 minutes or until the onions are soft and golden brown.
- Add the potatoes, coriander and green chilli. Mix well, cover the pan and cook over a low heat for about 7 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.
- Serve hot.
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