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POTATO BAHJI

Ingredients:

●  8 medium waxy potatoes* (boiled and cubed)
●  5 medium onions
●  2 large green chillies (seed removed)
●  1 dessertspoon sugar
●  2 tablespoons fresh lime juice
●  1 dessertspoon cumin seeds
●  1 handful coriander leaves
●  2 handfuls fresh, young chopped curry leaves
●  1 tablespoon freshly grated ginger
●  teaspoon turmeric
●  salt to taste
●  Olive or peanut oil for frying

Method:

Peel and boil the potatoes. Allow to cool, then cut into cubes (this can be done well in advance if necessary).

Heat some oil in a pan, add cumin seeds and chopped curry leaves. Cook for a few minutes on a medium heat to release the flavours.

Add the chillies and onions. Cook until onions are transparent.

Add the ginger, turmeric and all remaining ingredients. Cook for a few more minutes until the potatoes are heated through. Serve hot as an accompaniment to the main course, barbecues or curry dishes.

*Dutch Creams are my favourite potato variety.

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