Ingredients
-
8
-
2
-
1
-
10
-
3
-
2
-
1
-
2
-
3/4
-
1
-
-
-
-
-
Directions
Potatoes With Fresh Curry Leaves (Bhaji),None of the Bahji recipes on ‘Zaar seem to have curry leaves so I thought I’d throw this one into the mix. From “Cardamom & Coriander” by Simon Morris. He states this is the real thing, served as snack food on the beaches of Bombay. This one makes up as a sort of Indian hash brown dish. The spice combination is the thing that makes is sing. Do your best to get fresh, fresh, fresh! You may use butter with a drop of oil (to prevent burning) rather than ghee if desired.,What a wonderful potato dish! I love the curry leaves. In place of a chili pepper are used crushed red pepper and I added coarsely chopped celery with the potatoes.,I loved the use of ghee, curry leaves, mustard and cumin seeds. These are all items I had never worked with before. I think my favorite was the curry leaves. I love how they crisp up! The potatoes had a very heavy cumin flavor, which was too much for my liking. When making it again, I would cut the amount of cumin in half. Thank you for posting! Made for ZWT8 India
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Steps
|
1
Done
|
Boil Potatoes in Salted Water Until Half-Cooked - About 5 Minutes. Drain and Set Aside. |
|
2
Done
|
Melt the Ghee in Frying Pan. Add Mustard Seeds and Curry Leaves. Cook Until Sizzling. Add Onion, Garlic and Chili. |
|
3
Done
|
Cook Gently Over Low Heat Until Onion Is Soft and Slightly Browned. |
|
4
Done
|
Add Potatoes and Ground Cumin. Mix Well. Fry Until Potatoes Are Lightly Browned - About 5 Minutes. |
|
5
Done
|
Season With Salt. Add Cumin Seeds and Cilantro. Serve Immediately. |
