
INGREDIENTS – Serves 4
5 Large cooked potatoes (I cook them in a pressure cooker for 7 minutes and peel them when cold) cut in small cubes
1 Large Red onion finely chopped
1 Teaspoon Mustard Seeds
1 Teaspoon Black Mustard Seeds
7-8 Fresh Curry leaves (I buy them fresh and freeze them)
1 Teaspoon Hot Chilli Powder (I often use Kashmiri powder)
1 Teaspoon ground Turmeric
1/2 Teaspoon Cumin Seeds
5 Tablespoons Vegetable Oil
TIP DU JOUR – Go to any fast food Indian restaurant and get a few samosas – Ask for double Coriander and Tamarind Chutneys which you can use for a fantastic aloo chaat.
Salt & Pepper
INSTRUCTIONS
In a large saucepan, heat the oil and when it starts to smoke, throw in the chopped onions and saute until translucent. Add the spices and the curry leaves and cook for another two minutes, until the spices release their flavours. When the spices start to dance, add the potatoes and saute for another 3-4 minutes, until they start to crisp at the edges.
Garnish with fresh coriander and serve hot.
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