Ingredients
< li class="wprm-recipe-ingredient" style=" list-style-type : disque ; ">1/2 cuillère à café (0.5 cuillère à thé) < span class="wprm -recipe-ingredient-name">
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!
