Ingredients
1 cĂ c Huile de Carthame ou de Noix de Coco Biologique1/2 cc (0.5 TL ) Grains de moutarde< span class="wprm -recipe-ingredients-quantity">1/2 cc (0.5 cc ) Graines de Cumin< /span>2 Ă soupe cereal de sesame1 Ă Soupe gingembre hachĂ© ou pâte1 Ă Soupe ail Ă©mincĂ©2 cĂ c piment vert hachĂ© ou pâte 1 piment vert piquant1 tsp < /span> poudre de coriandre 1 tsp Feuilles de Fenugreek-SĂ©chĂ©es kasuri methi – facultatif < li class="wprm-recipe-ingredients" style="list-style-type : disc ;"> 1/2 cc < /span> (0.5 cĂ c) curcuma poudre1/3 TL (0.33 cc) ou plus de cayenne pepper/poudre de piment rouge 3/4 TL (0.75 cc) sel3.5 cups < /span> (735 g) pommes de terre en cubes 1/2 pouce 3 med pommes de terre< li class="wpr m-recipe ingredient" style=" list-style-type : disc ;">1 Ă soupe < span class="wprm-recipe-ingredient-unit -sy stem wprm-recipe-ingredients-unit-system-2">
graines de sesame grillées flocons de noix de coco séchés ou frais ou cacahuètes grillées broyées pour la garniture Coriandre et Jus de Citron pour la garniture.Preparation
Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the mustard and cumin seeds and simmer for 30 seconds. Add the sesame seeds and cook for half a minute or until they start to change color. Add ginger, garlic, chili and cook for a minute. Add ground spices and mix and cook for one minute.
Add potatoes and salt and mix. Cover and cook for 15 minutes. Stir once in between and add about 1-2 tablespoons of water to deglaze if necessary.
Reduce fire to medium-low and cook for another 10 minutes or until potatoes are tender, cooked through and beginning to crisp around the edges. Garnish with coriander and lemon juice. Garnish with toasted sesame seeds or chopped toasted coconut or peanuts and serve as part of a meal with dals/curries or make wraps with your choice of spicy beans/chickpeas, vegetables and chutneys. .
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