Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
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- Messages
- 16,220
Ingredients
Method
Boil the potatoes until virtually cooked (12 minutes), drain and leave to cool.
Blend the ginger, garlic, turmeric, salt, cayenne pepper and a little water to a smooth paste.
Heat the oil in a non-stick frying pan or wok and add the fennel seeds when hot. After a few seconds add the ginger/garlic paste and stir fry for 2-3 minutes. Add the potatoes and stir fry for around 6 or 7 minutes until they have a golden brown crust.
Serve hot with a sprinkling of fresh coriander.
- 600 gm Potatoes, scrubbed and cubed (20 mm)
- 50 x 50 mm Ginger root, chopped
- 6 cloves Garlic, chopped
- ½ tsp Turmeric
- 1½ tsp Chili powder (or cayenne pepper)
- Salt (to taste)
- 2 tblsp Olive oil
- 1 tsp Fennel seeds
- Fresh Coriander leaf, chopped
Method
Boil the potatoes until virtually cooked (12 minutes), drain and leave to cool.
Blend the ginger, garlic, turmeric, salt, cayenne pepper and a little water to a smooth paste.
Heat the oil in a non-stick frying pan or wok and add the fennel seeds when hot. After a few seconds add the ginger/garlic paste and stir fry for 2-3 minutes. Add the potatoes and stir fry for around 6 or 7 minutes until they have a golden brown crust.
Serve hot with a sprinkling of fresh coriander.
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