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Crispy Potatoes
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Posted by:jrt
Recipe courtesy of koshercurry.co.uk. Cook & prep times are estimates.
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Ingredients
600 g (22 oz) Potatoes, peeled, diced
1 tsp (2 g) Mint leaves, fresh
2 tbsp (30 ml) 1 fl oz Lemon juice
3 Green chillies
1/2 cup (12 g) Green coriander, chopped
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 tsp (12 g) Ginger paste
2 tsp (12 g) Garlic paste, or 3 cloves garlic finely chopped and pressed
1 tsp (1 1/2 g) Cumin powder
1 1/2 tsp Coriander powder
1 1/2 tsp Red chilli paste
Salt to taste 1 cup (250 ml) 8 fl oz Water
Directions
- Blend the mint leaves, lemon juice, green chillies, and green coriander into a fine paste.
- Heat the oil in a heavy-bottomed pan; add ginger-garlic pastes and potatoes. Stir-fry for 2 - 3 minutes. Add cumin powder, coriander powder, and red chilli paste. Mix well. Add salt and water. Bring the mixture to the boil and simmer till the potatoes are cooked.
- Add the green paste and stir-fry for 4 - 5 minutes till the mixture is dry.
- Serve hot.
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