Spicy Balti Potatoes Recipe - freerecipeonline.net

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Spicy Balti Potatoes Recipe

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Vegetables

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Ingredients

6 Medium sized potatoes, cut into 5mm slices
3 pieces Curry leaves
3 cloves Garlic, thinly sliced
2 pieces Medium-sized onions, sliced
1 piece Fresh red chili, seeded and sliced
1 piece Fresh green chili, seeded and sliced
3 tbsp Vegetable oil
1 tbsp Coriander, chopped
1 tsp Dried red chili, crushed
1/2 tsp White cumin seeds
1/2 tsp Mixed onion, mustard and fenugreek seeds
1/2 tsp Fennel seeds
1/2 tsp Fresh root ginger, shredded

Procedures

*

Heat oil in a wok until very hot, then lower heat and add the cumin seeds, garlic, ginger, fennel seeds, fenugreek seeds, mustard, onion, dried red chilies and curry leaves. Stir-fry for approx. 1 minute then add the onion slices and fry for 5 minutes or until the onions are golden brown.
*

Add the potatoes, coriander and fresh red and green chilies to the wok and mix well.
*

Cover tightly with a lid and cook over very low heat for approx. 5 - 7 minutes or until the potatoes are tender.
*

Remove the lid and transfer to a serving plate.

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<h1>Spicy Balti Potatoes Recipe</h1>
 Ingredients :
 6 	Medium sized potatoes, cut into 5mm slices 
3 pieces 	Curry leaves 
3 cloves 	Garlic, thinly sliced 
2 pieces 	Medium-sized onions, sliced 
1 piece 	Fresh red chili, seeded and sliced 
1 piece 	Fresh green chili, seeded and sliced 
3 tbsp 	Vegetable oil 
1 tbsp 	Coriander, chopped 
1 tsp 	Dried red chili, crushed 
1/2 tsp 	White cumin seeds 
1/2 tsp 	Mixed onion, mustard and fenugreek seeds 
1/2 tsp 	Fennel seeds 
1/2 tsp 	Fresh root ginger, shredded <hr hieght="1">
 Procudures
 * 
 
 Heat oil in a wok until very hot, then lower heat and add the cumin seeds, garlic, ginger, fennel seeds, fenugreek seeds, mustard, onion, dried red chilies and curry leaves. Stir-fry for approx. 1 minute then add the onion slices and fry for 5 minutes or until the onions are golden brown. 
 * 
 
 Add the potatoes, coriander and fresh red and green chilies to the wok and mix well. 
 * 
 
 Cover tightly with a lid and cook over very low heat for approx. 5 - 7 minutes or until the potatoes are tender. 
 * 
 
 Remove the lid and transfer to a serving plate. 
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