Delicately spiced fried potatoes — Nepalese style recipe
ingredients
500 g (1.1 lb) Potatoes, long ones, peeled
1 cup (200 ml) 7 fl oz Mustard (sarson) oil
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
1 cup (200 ml) 7 fl oz Mustard (sarson) oil
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
Grind to a paste:
8 Garlic (lasan) cloves
1 tbsp (24 g) Ginger (adrak)
4 - 5 Green chillies
1 tsp (6 g) Black peppercorns (sabut kali mirch)
1 tbsp (24 g) Ginger (adrak)
4 - 5 Green chillies
1 tsp (6 g) Black peppercorns (sabut kali mirch)
method
1. Wash the potatoes and cut diagonally into 6 inch - long pieces. Wash once more and soak in cold water.
2. Heat the oil in a heavy-bottomed pan; add fenugreek seeds. Once they crackle, add the potatoes (drained). Add turmeric powder and stir.
3. Add salt and cook on high heat stirring once or twice. Avoid breaking the pieces. Once the outer coat of the potatoes is firm and evenly coloured to light brown, drain the excess oil, if any.
4. Add the ground paste and cook for 4 - 5 minutes, stirring occasionally, do not brown the paste. By this time the potatoes too will be reddish. Serve hot.
2. Heat the oil in a heavy-bottomed pan; add fenugreek seeds. Once they crackle, add the potatoes (drained). Add turmeric powder and stir.
3. Add salt and cook on high heat stirring once or twice. Avoid breaking the pieces. Once the outer coat of the potatoes is firm and evenly coloured to light brown, drain the excess oil, if any.
4. Add the ground paste and cook for 4 - 5 minutes, stirring occasionally, do not brown the paste. By this time the potatoes too will be reddish. Serve hot.
serving amount
serves: 2 - 4
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