Balti Potatoes Recipes

Ingredients :

3 tbsp corn oil

1/2 tsp white cumin seeds

3 curry leaves

1 tsp crushed dried red chilies

1/2 tsp mixed onion, mustard and fenugreek seeds

1/2 tsp fennel seeds

3 garlic cloves

1/2 tsp shredded ginger

2 onions, sliced

6 new potatoes, sliced thinly

1 tbsp chopped fresh coriander

1 fresh red chili, seeded and sliced

1 fresh green chili, seeded and sliced

Heat the oil in a deep round-bottomed frying pan or a karahi. Lower the heat slightly and add the cumin seeds, curry leaves, dried red chilies, mixed onion, mustard and fenugreek seeds, fennel seeds, garlic cloves and ginger. Fry for 1 minute, then add the onions and fry for a further 5 minutes, or until the onions are golden brown. Add the potatoes, fresh coriander and fresh red and green chilies and mix well. Cover the pan tightly with a lid or foil, making sure the foil does not touch the food. Cook over a very low heat for about 7 minutes, or until the potatoes are tender.

Serves 6

This pretty salad used canned beans for speed and convenience. For an even tastier salad, allow the ingredients to marinate for a few hours.

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