Potatoes often form an integral part of a Balti meal. Rice is not always served or may be served in addition to potatoes, which are frequently treated as just another vegetable, rather than as a staple.
45 ml (3 tbsp) corn oil
2.5 ml (4 tsp) white cumin seeds
3 curry leaves
5 ml (1 tsp) crushed dried red chillies
2.5 ml (1/2 tsp) mixed onion, mustard and fenugreek seeds
2.5 ml (1/2 tsp) fennel seeds
3 garlic cloves, thinly sliced
2.5 ml (1/2 tsp) shredded fresh root ginger
2 medium onions, sliced
6 new potatoes, cut into 5 mm (1/4 in) slices
15 ml (1 tbsp) chopped fresh coriander
1 fresh red chilli, seeded and sliced
1 fresh green chilli, seeded and sliced
1. Heat the oil in a preheated wok. When hot, lower the heat and add the cumin seeds, curry leaves, dried red chillies, onion, mustard and fenugreek seeds, fennel seeds, garlic and ginger. Stir-fry for about 1 minute, then add the onions and fry for 5 minutes or until the onions are golden brown.
2. Add the potatoes, coriander and fresh red and green chillies to the wok and mix well. Cover tightly with a lid or foil, making sure the foil does not touch the food. Cook over a very low heat for about 7 minutes or until the potatoes are tender.
3. Remove the lid or foil and serve straight from the pot in the traditional manner.
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