|
Ingredients
|
Quantity
|
|
Fresh coriander
|
2 bunches
|
|
Oil
|
2
tbsp
|
|
Onion, grated – or finely chopped
|
¼ pounds
|
|
Ground
|
1 tsp
|
|
Potato, peeled – cut into cubes
|
½ pounds
|
|
Salt
|
1 tsp
|
|
Red chilli powder
|
½ tsp
|
|
Turmeric
|
½ tsp
|
|
Ground fresh green chillies (optional)
|
1 tsp
|
|
Ghee
|
1 tbsp
|
|
Oil
|
2 tbsp
|
|
Grated fresh root ginger
|
1 tsp
|
To prepare the coriander, take the leaves off the stalks, add to a
large bowl with plenty of water and soak for 20 seconds, so the silt can settle
to the bottom. Gently remove the leaves and chop finely or blend in a food
processor.
Put the oil in a kadai or deep frying pan, add the onions and fry
until transparent. Add the garlic and fry for 1 minute, then add the potatoes,
salt, red chilli powder and turmeric. Cook on lowest heat setting for 5
minutes, or until potatoes are par-cooked.
Add the coriander and fresh chillies (if used) and mix once.
Simmer on low heat, for 10 minutes or until potatoes are fully cooked. Stir
from time to time to prevent mixture from sticking to the bottom. If the
potatoes are cooked but liquid remains, cook uncovered until it evaporates.
In a small frying pan add the ghee and grated ginger and cook on
low heat for 1 minute or until brown. Pour on top of the vegetables in the
kadai -- this is called "tarka". Take to the table to serve, without
mixing.
