The quantity of red chillies used in this potato dish may be too fiery for some palates. If you would prefer to make a milder version, you could either seed the red chillies, use fewer of them or just substitute them with a roughly chopped red pepper inst
12-14 baby new potatoes, halved
30 ml (2 tbsp) vegetable oil
2.5 ml (1/2 tsp) crushed dried red chillies
2.5 ml (1/2 tsp) white cumin seeds
2.5 ml (1/2 tsp) fennel seeds
2.5 ml (1/2 tsp) crushed coriander seeds
15 ml (1 tbsp) salt
1 onion, sliced
1 - 4 fresh red chillies, halved lengthways
15 ml (1 tbsp) chopped fresh coriander
30 ml (2 tbsp) vegetable oil
2.5 ml (1/2 tsp) crushed dried red chillies
2.5 ml (1/2 tsp) white cumin seeds
2.5 ml (1/2 tsp) fennel seeds
2.5 ml (1/2 tsp) crushed coriander seeds
15 ml (1 tbsp) salt
1 onion, sliced
1 - 4 fresh red chillies, halved lengthways
15 ml (1 tbsp) chopped fresh coriander
method
1. Boil the halved baby potatoes in a saucepan of salted water until they are soft but still firm to the touch.
Remove them from the heat and drain off the water.
2. In a deep frying pan, heat the oil, then turn down the heat to medium. Add the crushed chillies, cumin, fennel and coriander seeds and salt and fry for 30-40 seconds.
3. Add the sliced onion and fry until it is golden brown. Then add the potatoes, fresh red chillies and chopped fresh coriander.
4. Cover and cook for 5 - 7 minutes over a very low heat. Serve hot.
Remove them from the heat and drain off the water.
2. In a deep frying pan, heat the oil, then turn down the heat to medium. Add the crushed chillies, cumin, fennel and coriander seeds and salt and fry for 30-40 seconds.
3. Add the sliced onion and fry until it is golden brown. Then add the potatoes, fresh red chillies and chopped fresh coriander.
4. Cover and cook for 5 - 7 minutes over a very low heat. Serve hot.
serving amount
serves 4
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