This is yet another recipe from the SBS Food Safari.
INGREDIENTS
- 400g pontiac potatoes, peeled, cooked then cubed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- ½ tsp chilli powder
- Salt, to taste
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 5 – 6 fenugreek seeds
- 1 tbsp desiccated coconut
- 2 tsp sesame seeds
- 3 – 4 sprigs fresh coriander, chopped
METHOD
In a bowl combine the cooked potato, cumin, coriander, turmeric and chilli. Season with salt. Toss to evenly coat potatoes with the spices.
In a heavy based pan or kadhai, heat the oil and add mustard, cumin and fenugreek seeds and cook until sizzling.
Add spiced potato to the tempered oil. Stir gently to coat potatoes. Add desiccated coconut, sesame seeds and fresh coriander. Serve warm potatoes with any Indian bread.