A Gujerati recipe from Madhur Jaffrey’s ” A Taste of India ” 1985
Ingredients
- 1 1/2 lbs new potatoes scrubbed
- 5 tbsps vegetable oil
- 1/2 tsp whole black mustard seeds
- 1/2 tsp whole cumin seeds
- 1/8 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp cayenne
- 3/4 tsp sea salt
Servings:
Instructions
- Cut the potatoes into 1 cm dice. Heat the oil in a frying pan over a medium heat.
- When hot put in the mustard seeds followed by the cumin seeds. Add the potatoes and stir a couple of times. Continue to cook for 15 minutes, stirring occasionally, until the potatoes are lightly browned and almost done.
- Sprinkle in the ground coriander, cumin, cayenne and salt. Stir and cook for a further 1-2 minutes then serve.
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