Aloo Bhaji (Spicy Potatoes)
Serves 6
Ingredients
Method
Potatoes
1 tsp Turmeric
1 tsp Salt
2 tsp Mustard Seeds
8 Curry Leaves
1 Large Onion Finely Chopped
2 Tomatoes ( Chopped)
½ tsp Fennel Seeds
½ tsp Cumin Seeds
3 Dry Red Chillies
2 Garlic Cloves
30 ml Juice from a Lemon
3 tbsp Vegetable Oil
20 g Chopped Fresh Coriander to Garnish
Put the potatoes with the salt and turmeric in a saucepan cover with water and bring to the boil. Cook until nearly done. Drain them and chop coarsely when cool enough to handle.
In a wok, heat the oil and fry the mustard seeds until they begin to pop.
Reduce the heat and add the curry leaves, onion and tomatoes. Stir fry until the onions turn translucent.
In a mini chopper blend the fennel seeds, cumin seeds, chillies and garlic to a fine paste with a tiny bit of water if necessary, add this to the onions in the pan and fry this until it smells right.
Add the potatoes and mix well, sprinkling on a little water if it looks to dry. Sauté for a few minutes. Add the lemon juice and coriander to serve.