600 g (22 oz) Potatoes, peeled, diced
1 tsp (2 g) Mint (pudina) leaves, fresh
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
3 Green chillies
1/2 cup (12 g) Green coriander (hara dhaniya), chopped
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
1 tsp (1 1/2 g) Cumin (jeera) powder
1 1/2 tsp Coriander (dhaniya) powder
1 1/2 tsp Red chilli paste
Salt to taste 1 cup (250 ml) 8 fl oz Water
1 tsp (2 g) Mint (pudina) leaves, fresh
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
3 Green chillies
1/2 cup (12 g) Green coriander (hara dhaniya), chopped
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
1 tsp (1 1/2 g) Cumin (jeera) powder
1 1/2 tsp Coriander (dhaniya) powder
1 1/2 tsp Red chilli paste
Salt to taste 1 cup (250 ml) 8 fl oz Water
method
1. Blend the mint leaves, lemon juice, green chillies, and green coriander into a fine paste.
2. Heat the oil in a heavy-bottomed pan; add ginger-garlic pastes and potatoes. Stir-fry for 2 - 3 minutes. Add cumin powder, coriander powder, and red chilli paste. Mix well. Add salt and water. Bring the mixture to the boil and simmer till the potatoes are cooked.
3. Add the green paste and stir-fry for 4 - 5 minutes till the mixture is dry.
4. Serve hot.
2. Heat the oil in a heavy-bottomed pan; add ginger-garlic pastes and potatoes. Stir-fry for 2 - 3 minutes. Add cumin powder, coriander powder, and red chilli paste. Mix well. Add salt and water. Bring the mixture to the boil and simmer till the potatoes are cooked.
3. Add the green paste and stir-fry for 4 - 5 minutes till the mixture is dry.
4. Serve hot.
serving amount
serves: 3 - 4
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