Potatoes With Fresh Curry Leaves (Bhaji) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 15 |
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None of the Bahji recipes on 'Zaar seem to have curry leaves so I thought I'd throw this one into the mix. From Cardamom & Coriander by Simon Morris. He states this is the real thing, served as snack food on the beaches of Bombay. This one makes up as a sort of Indian hash brown dish. The spice combination is the thing that makes is sing. Do your best to get fresh, fresh, fresh! You may use butter with a drop of oil (to prevent burning) rather than ghee if desired. Ingredients:
8 ounces potatoes, diced to 1/4 inch |
2 tablespoons ghee |
1 teaspoon brown mustard seeds |
10 curry leaves |
3 tablespoons onions, chopped fine |
2 garlic cloves, minced |
1 small green chili pepper, seeded and minced |
2 tablespoons ground cumin |
3/4 teaspoon salt |
1 teaspoon roasted cumin seed |
1 tablespoon cilantro, chopped |
Directions:
1. Boil potatoes in salted water until half-cooked - about 5 minutes. Drain and set aside.
2. Melt the ghee in frying pan. Add mustard seeds and curry leaves. Cook until sizzling. Add onion, garlic and chili.
3. Cook gently over low heat until onion is soft and slightly browned.
4. Add potatoes and ground cumin. Mix well. Fry until potatoes are lightly browned - about 5 minutes.
5. Season with salt. Add cumin seeds and cilantro. Serve immediately.
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