Ingredients: 1.5 tbsp Sunflower/olive oil 2 Medium sized peeled and diced potatoes Half a shallot OR a quarter onion Sprinkle of fresh or dried curry leaves (or about 10-15 leaves in total) 1 teaspoon mustard seeds 1/8th teaspoon of turmeric (very small touch) quarter teaspoon salt Fresh coriander for garnish Delicious Indian recipe that is very easy to prepare and make. Generally would be served as a side dish and can be served with any grilled chicken to lamb or just eaten with a wrap, rice or salad. Tastes delicious!
1.5tbsp sunflower or olive oil
2 medium sized potatoes, peeled and diced
half a shallot or quarter onion finely cut
sprinkle of curry leaves (about 10-15)
1 teaspoon mustard seeds
touch of tumeric (less than a quarter teaspoon)
quarter teaspoon salt
Sprinkle of fresh coriander (for garnish)
Add the wok into the frying pan, allow to heat up.
Add the mustard seeds, when they start to pop add the curry leaves.
Then add the shallot and stir.
Add the tumeric and salt and stir well.
Once shallot is starting to soften add the potatoes and stir. Stir regularly to help the potatoes to cook evenly.
After about 7-10 minutes the potatoes should be cooked through. Serve and garnish with fresh coriander.
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