Potatoes With Fresh Curry Leaves (Bhaji) - cooking recipe
Ingredients
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8 ounces potatoes, diced to 1/4 inch
2 tablespoons ghee
1 teaspoon brown mustard seeds
10 curry leaves
3 tablespoons onions, chopped fine
2 garlic cloves, minced
1 small green chili pepper, seeded and minced
2 tablespoons ground cumin
3/4 teaspoon salt
1 teaspoon roasted cumin seed
1 tablespoon cilantro, chopped
Preparation
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Boil potatoes in salted water until half-cooked - about 5 minutes. Drain and set aside.
Melt the ghee in frying pan. Add mustard seeds and curry leaves. Cook until sizzling. Add onion, garlic and chili.
Cook gently over low heat until onion is soft and slightly browned.
Add potatoes and ground cumin. Mix well. Fry until potatoes are lightly browned - about 5 minutes.
Season with salt. Add cumin seeds and cilantro. Serve immediately.
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