- 75 ml (3 tbsp) corn oil
- 2.5 ml (1/2 tsp) white cumin seeds
- 3 curry leaves
- 5 ml (1 tsp) crushed dried red chillies
- 2.5 ml (1/2 tsp) mixed onion, mustard and fenugreek seeds
- 2.5 ml (1/2 tsp) fennel seeds
- 3 garlic cloves
- 2.5 ml (1/2 tsp) shredded ginger
- 2 onions, sliced
- 6 new potatoes, sliced thinly
- 15 ml (1 tbsp) chopped fresh coriander
- 1 fresh red chilli, seeded and sliced
- 1 fresh green chilli, seeded and sliced
Heat the oil in a deep round-bottomed frying pan or a karahi. Lower the heat slightly and add the cumin seeds, curry leaves, dried red chillies, mixed onion, mustard and fenugreek seeds, fennel seeds, garlic cloves and ginger. Fry for 1 minute, then add the onions and fry for a further 5 minutes, or until the onions are golden brown.
Add the potatoes, fresh coriander and fresh red and green chillies and mix well. Cover the pan tightly with a lid or foil, making sure the foil does not touch the food. Cook over a very low heat for about 7 minutes, or until the potatoes are tender.
Remove the pan from the heat, take off the foil and serve hot.