Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 3:49 AM
- Messages
- 16,220
Ingredients
Method
Heat the oil in a wok over a medium heat. When hot, fry the fennel seeds until brown. Add the garlic and onions and allow to brown slightly. Add the potatoes and stir to mix. Cover the wok and cook, stirring frequently, until the potatoes are tender and brown. Stir in the cumin and salt, mix thoroughly and remove from the heat. Allow to cool completely.
Beat the yoghurt and sugar until smooth. Add the potatoes and onions together with the oil and any spices that remain in the pan. Stir and mix well until all the potatoes are coated. Place in a serving dish and sprinkle with the chili powder or paprika. Chill.
- 3 tblsp Olive oil
- ½ tsp Fennel seeds
- 2 Garlic cloves, finely chopped
- 1 Medium onion, finely chopped
- 300 gm Potatoes, scrubbed and diced
- 1 tsp Ground cumin seeds
- ½ tsp Salt (or to taste)
- 200 gm Natural yoghurt
- ½ tsp Sugar
- ½ tsp Paprika
Method
Heat the oil in a wok over a medium heat. When hot, fry the fennel seeds until brown. Add the garlic and onions and allow to brown slightly. Add the potatoes and stir to mix. Cover the wok and cook, stirring frequently, until the potatoes are tender and brown. Stir in the cumin and salt, mix thoroughly and remove from the heat. Allow to cool completely.
Beat the yoghurt and sugar until smooth. Add the potatoes and onions together with the oil and any spices that remain in the pan. Stir and mix well until all the potatoes are coated. Place in a serving dish and sprinkle with the chili powder or paprika. Chill.
