Ingredients
-
2
-
1 - 2
-
1/2
-
1/2
-
-
1/2
-
1/2
-
3
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Slice the Potatoes Into Half-Inch Rounds, Then Dice These Further Into Small, Evenly-Sized Cubes. |
|
2
Done
|
Using a Wok or Other Non-Stick Pan, Take the Minimum Amount of Oil Needed and Fry These Cubed Potatoes Over a High Heat to Start With and Then Turn the Heat Down and Cover. When the Potatoes Are a Little More Than Half Done, Add the Turmeric, Chili Powder and Some Salt, Closely Followed by the Remaining Spices. Stir to Combine and Put the Lid Back on Once Again. |
|
3
Done
|
When the Potatoes Are Nearly Ready (and You Will Have to Be Vigilant to Ensure They Don't Get Too Soft), Take the Lid Off, Turn the Heat Up and Stir-Fry to Enable Any Excess Liquid to Evaporate. Garnish With Fresh Cilantro and Serve. |
