Spiced potatoes~ mark's version
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Vegetable oil |
| 6 | mediums | Potatoes, cut into bite- sized pieces |
| 1 | medium | Onion, very finely chopped |
| 2 | eaches | Garlic cloves, minced |
| Salt & pepper | ||
| 3 | eaches | Dried red chiles |
| 1 | each | Bay leaf |
| 1½ | teaspoon | Chili powder |
| 1 | teaspoon | Turmeric |
| 2 | teaspoons | Garam masala |
| ¼ | 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