Sunday 23 March 2014

Potato Bhaji

Cooked using Greenvale Potatoes

1 medium onion
4 medium/large Potatoes
1/4 spoon cumin
1/4 teaspoon Chili powder 
1/2 teaspoon turmeric
1/4 teaspoon of coriander 
1/2 tablespoons of oil
salt to taste
Fresh coriander 

Peel and wash the potatoes cut into chips the slice into long strips (see image)

Then slice onion and gently soften in a oil
Next I like to gently blanch the potatoes into hot watch for a few minutes this isn't necessary but it speeds up cooking and having to steam cook.

Once Potatoes are par cooked then drain and add into pan along with spices, Toss gently and cook for a further 5/10 minutes on a low heat with the frying pan lid on until fully cooked....Garnish with fresh coriander and serve with rice or roti/flat bread.