Spiced Potatoes~ Marks Version Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Vegetable oil,
6 medium: Potatoes, cut into bite-, sized pieces
1 medium: Onion, very finely chopped
2 each: Garlic cloves, minced
Salt & pepper,
3 each: Dried red chiles,
1 each: Bay leaf,
1 1/2 tsp: Chili powder,
1 tsp: Turmeric,
2 tsp: Garam masala,
1/4 cup: Cilantro, chopped
Directions:
Heat vegetable oil in a large saucepan with a good base over medium
heat. When hot, put in the potatoes & stir well. Reduce the heat to
low & cook very gently, stirring occasionally, for 10 minutes. Add
the onion & garlic & continue to cook over the low heat for another
10 minutes. By this time, the potatoes should be cooked through. If
not, cook them for another 5 minutes. Be careful that you do not
overcook them or else you may get a soggy mess. Season with salt &
pepper.
Crumble in the red chiles & stir in the bay leaf. Add the remaining
spices in order, except for the cilantro, & continue to cook over the
low heat & stirring once or twice for a further 5 minutes. If you
have the heat very low, you should not have a problem with it
sticking. If it does stick, sprinkle in a few drops of water. Stir in
the cilantro & serve immediately.
Recipe by Mark Satterly
Source from luhu.jp
heat. When hot, put in the potatoes & stir well. Reduce the heat to
low & cook very gently, stirring occasionally, for 10 minutes. Add
the onion & garlic & continue to cook over the low heat for another
10 minutes. By this time, the potatoes should be cooked through. If
not, cook them for another 5 minutes. Be careful that you do not
overcook them or else you may get a soggy mess. Season with salt &
pepper.
Crumble in the red chiles & stir in the bay leaf. Add the remaining
spices in order, except for the cilantro, & continue to cook over the
low heat & stirring once or twice for a further 5 minutes. If you
have the heat very low, you should not have a problem with it
sticking. If it does stick, sprinkle in a few drops of water. Stir in
the cilantro & serve immediately.
Recipe by Mark Satterly
Source from luhu.jp