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A great dish spicy and warming.
Heat the oil in a fairly large pan until hot. You can tell when it is hot by adding a couple of the
mustard seeds, if they pop and sizzle then you are at the right temperature. When the oil is ready
add the black mustard seeds, cumin seeds and the chopped fresh chilli. Stir the first set of spices
around for a couple of minutes, they should cook but not catch. It is important to fry off the chilli
so that you get the heat at the back of your mouth in the finished dish, rather than the 'in your face'
heat of raw chilli.
- 1 lb potatoes cut to 1 inch pieces
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 4 green chillies deseeded and chopped
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp salt
- 3 tomatoes chopped
- 4 - 6 tbsp of oil for frying
- 1/4 pint of water
- fresh coriander for garnish
Now add the chopped potatoes, tomatoes and the second set of spices consisting of the salt, turmeric
and chilli powder. Stir the whole lot together for another couple of minutes. Now add the water and
lower the heat to allow the pot to simmer. Let it simmer for about 20 minutes until the potatoes
are tender and sauce has thickened.
Garnish and serve.
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Last updated by : Andy Jackson on 08/12/13
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