• 2 pommes de terre moyennes biologiques hach√©es
  • 2 cups (200 g) oignons verts hach√©s
  • 4 girofle ail hach√©
  • 1 piment vert hach√© ou flocons de piment rouge au go√Ľt
  • 1/2 cuill√®re √† th√© < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-2">(0.5< /span> cuill√®re √† th√©) cumin seeds jeera
  • < li class="wprm-recipe-ingredient" style=" list-style-type : disque ; ">1/2 cuill√®re √† caf√© (0.5 cuill√®re √† th√©) < span class="wprm -recipe-ingredient-name">curcuma

  • 1/2< /span> cuill√®re √† caf√© (0.5 cuill√®re √† caf√©) sel ou au go√Ľt< /li>
  • 1 cuill√®re √† caf√© < span class="wprm-recipe-ingredients- unit-system wprm-recipe-ingredients-unit-system-2"> Huile de canola biologique
  • Preparation

  • In a medium-deep pan, add oil and heat over medium-high heat for one minute.
  • Add cumin and cook for a few seconds.
  • Add garlic and chili and cook for one minute.< /div>
  • < div class= "wprm-recipe-instruction-text" style="margin-bottom: 5px" ;="">Add the potatoes and cover Cook t over low-medium heat for 4-5 minutes.
  • Add spring onions, turmeric and some salt and cook for 10-15 minutes low heat, stirring occasionally, until potatoes are cooked.
  • Serve hot garnished with chopped coriander leaves! Serve as part of a meal with lentil curry (daal) or bean curry or other soups/stews, Indian bread (roti) and salad or any Indian pickle (my favorite dish is Raw Punjabi Mango Pickle)
  • < li id="wprm-recipe -28439-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal ;">

    Another way to do this is to use boiled potatoes. Add the boiled potatoes to the pan in step 4.
  • Stir well to coat. Add the spring onions along with the salt and turmeric and mix well. Cook over low heat for 6 to 8 minutes as the potatoes are already cooked. Spring onions look fresher and keep their shape when cooked this way! Have a nice day!
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