Balti Potatoes and Coriander

Balti Potatoes and Coriander

250g Fresh coriander
2 Tbsp Oil
125g Grated or finely chopped onion
1 tsp Fresh garlic, ground
250g Peeled potato, cut into 2.5 cm cubes
1 tsp Salt
1/2 tsp Red chilli powder (omit for milder taste)
1/2 tsp Turmeric
1 tsp Ground fresh green chillies (optional)
1 Tbsp Ghee or 2 T Oil
1 tsp Grated fresh root ginger

# To prepare the coriander, take the leaves off the stalks, add to a large bowl with plenty of water and soak for 20 seconds, so the silt can settle to the bottom.
# Gently remove the leaves and chop finely or blend in a food processor.
# Put the oil in a karai or deep frying pan, add the onions and fry until transparent.
# Add the garlic and fry for 1 minute, then add the potatoes, salt, red chilli powder and turmeric.
# Cook on lowest heat setting for 5 minutes, or until potatoes are par-cooked.
# Add the coriander and fresh chillies (if used) and mix once.
# Simmer on low heat, for 10 minutes or until potatoes are fully cooked. Stir from time to time to prevent mixture from sticking to the bottom.
# If the potatoes are cooked but liquid remains, cook uncovered until it evaporates.
# In a small frying pan add the ghee and grated ginger and cook on low heat for 1 minute or until brown.
# Pour on top of the vegetables in the karai — this is called “tarka”. Take to the table to serve, without mixing.
# Serve with warm naan bread or chapattis brushed with some oil or butter, and a bowl of natural yoghurt and thin slices of mooli (white radish).

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.