Ingredients
1 kg baby potatoes - washed, peel and cut into bite size
20g garlic
20g ginger
250g brown onion - sliced
10g cumin seeds
5g dried chillies - deseeded and cut into 1/2 inch
1 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon black mustard seeds
3 stalks curry leaves
1/2 cup chopped fresh coriander
1 1/2 teaspoon salt
2 tablespoon canola oil
- Wash, peel, cut into bite size and microwave***.
- Set aside to cool.
- Pound in pestle/ mortar garlic and ginger into a smooth paste.
- Add turmeric and chilli powder.
- Heat up wok, add canola oil. saute cumin, mustard seeds until fragrant.
- Add sliced onion, curry leaves and chillies, sweat onion and saute until onion changes colour to golden in colour.
- Add pounded ginger and garlic mixture.
- Cook for 5 minutes.
- Add potato.
- Add salt.
- Stir to mix well.
- Cook for further 10 minutes until potatoes are cooked through.
- Sprinkle with chopped coriander.
