Potatoes With Fresh Curry Leaves (Bhaji)
- Reviews 2
Ready In: 45 mins
Serves: 4
Yields: 2 cups
Ingredients
- 8 ounces potatoes, diced to 1/4 inch
- 2 tablespoons ghee
- 1 teaspoon brown mustard seeds
- 10 curry leaves
- 3 tablespoons onions, chopped fine
- 2 garlic cloves, minced
- 1 small green chili pepper, seeded and minced
- 2 tablespoons ground cumin
- 3⁄4 teaspoon salt
- 1 teaspoon roasted cumin seed
- 1 tablespoon cilantro, chopped
Directions
- Boil potatoes in salted water until half-cooked - about 5 minutes. Drain and set aside.
- Melt the ghee in frying pan. Add mustard seeds and curry leaves. Cook until sizzling. Add onion, garlic and chili.
- Cook gently over low heat until onion is soft and slightly browned.
- Add potatoes and ground cumin. Mix well. Fry until potatoes are lightly browned - about 5 minutes.
- Season with salt. Add cumin seeds and cilantro. Serve immediately.
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