Spicy garlic potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| 2 | teaspoons | Schwartz Cumin Seeds |
| 1 | teaspoon | Schwartz Mustard Seeds |
| 2 | Tomatoes; chopped | |
| 1 | 820 gram tin new potatoes; drained | |
| ½ | teaspoon | Schwartz Turmeric |
| 1 | teaspoon | Schwartz Hot Chili Powder |
| 1 | teaspoon | Schwartz Garlic Granules |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Schwartz Coriander Leaf |
Directions
Heat the oil in a large frying pan or wok and fry Cumin and Mustard Seeds for 10-15 seconds. Add the tomatoes and cook for 30 seconds. Stir in the remaining ingredients except the Coriander Leaf, and cook for 2-3 minutes, stirring continuously, until heated through.
Sprinkle over Coriander Leaf and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.