Karahi Potatoes With Whole Spices Food
KARAHI POTATOES WITH WHOLE SPICES
the potato is transformed into something quite exotic when it is cooked like this with a delicious mixture of spice.
Provided by roja khan
Categories Pakistani
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in wok. Lower the heat slightly and add the cumin seeds, dried chillies, mixed onion, mustard and fenugreek seeds, fennel seeds,garlic slice and ginger. Fry for 1 minute.
- Add sliced onion and fry for 5 minutes until the onion are golden.
- Add the potatoes and fresh red and green chillies and mix well.
- Cover the wok with lid. Cook over a very low heat for about 7 minutes.
- Remove the pan from and serve hot with naan and raita.
Nutrition Facts : Calories 157.3, Fat 3.7, SaturatedFat 0.6, Sodium 10.9, Carbohydrate 28.9, Fiber 3.8, Sugar 3.6, Protein 3.4
POTATOES WITH FRESH CURRY LEAVES (BHAJI)
None of the Bahji recipes on 'Zaar seem to have curry leaves so I thought I'd throw this one into the mix. From "Cardamom & Coriander" by Simon Morris. He states this is the real thing, served as snack food on the beaches of Bombay. This one makes up as a sort of Indian hash brown dish. The spice combination is the thing that makes is sing. Do your best to get fresh, fresh, fresh! You may use butter with a drop of oil (to prevent burning) rather than ghee if desired.
Provided by Ma Field
Categories Lunch/Snacks
Time 45m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- 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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