Potato and Onion Bhaji

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the potatoes in salted water for about 12 minutes, drain and keep aside.
  • Heat the ghee in a wok over a medium flame. When hot add the mustard seeds.
  • When the mustard seeds pop (a few seconds) add the onions and garlic. Stir fry until the onions change colour.
  • Add the chili powder and turmeric and stir fry for a further 2 minutes.
  • Add the potatoes and whole chilies to the wok and stir fry until the potatoes are coated in the turmeric, chili powder and mustard seeds.
  • Add 2 or 3 tablespoons of water and salt, cover the wok and cook on a low light for a further 5 minutes.
  • Serve with the fresh coriander.
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