Ingredients

75 ml (3 tbsp) corn oil
2.5 ml (1/2 tsp) white cumin seeds
3 curry leaves
5 ml (1 tsp) crushed dried red chillies
2.5 ml (1/2 tsp) mixed onion, mustard and fenugreek seeds
2.5 ml (1/2 tsp) fennel seeds
3 garlic cloves
2.5 ml (1/2 tsp) shredded ginger
2 onions, sliced
6 new potatoes, sliced thinly
15 ml (1 tbsp) chopped fresh coriander
1 fresh red chilli, seeded and sliced
1 fresh green chilli, seeded and sliced

Directions

1. Heat the oil in a deep round-bottomed frying pan or a karahi.
2. Lower the heat slightly and add the cumin seeds, curry leaves, dried red chillies, mixed onion, mustard and fenugreek seeds, fennel seeds, garlic cloves and ginger. Fry for 1 minute, then add the onions and fry for a further 5 minutes, or until the onions are golden brown.
3. Add the potatoes, fresh coriander and fresh red and green chillies and mix well. Cover the pan tightly with a lid or foil, making sure the foil does not touch the food. Cook over a very low heat for about 7 minutes, or until the potatoes are tender.
4. Remove the pan from the heat, take off the foil and serve hot.

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