Balti Potatoes - cooking recipe

Ingredients

3 tablespoons vegetable oil
1/2 teaspoon cumin seed
3 curry leaves, torn
1 teaspoon chili powder (or cayenne pepper)
1/2 teaspoon mixed nigella seeds, mustard and fenugreek seeds
1/2 teaspoon fennel seed
2 garlic cloves, crushed
1/2 teaspoon ginger, shredded
2 onions, sliced
6 new potatoes, scrubbed and thinly sliced
salt, to taste
1 fresh red chili, sliced
1 fresh green chile, sliced
1 tablespoon fresh coriander, leaf shredded

Preparation

Heat the oil in a wok over a medium flame. Add the cumin seeds, curry leaves, chili powder, mixed seeds, fennel seeds, garlic and ginger.
Stir fry for 1 minute then add the onions and stir fry for a further 5 minutes. Add the potatoes, salt and chilies and mix well.
Cover the pan tightly and cook over a low heat for 7 minutes or until the potatoes are tender.
Remove from the heat and stir in the coriander leaf.