British Asian & UK Halal
Balti Potatoes
A British curry-house dish of new potatoes and coriander, seasoned with cumin and curry leaves and cooked in a pan.
35 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 15 min · 35 min total
- medium
- 1
Heat the oil in a wok over a medium flame. Add the cumin seeds, curry leaves, chili powder, mixed seeds, fennel seeds, garlic and ginger.
- 2
Stir fry for 1 minute then add the onions and stir fry for a further 5 minutes. Add the potatoes, salt and chilies and mix well.
- 3
Cover the pan tightly and cook over a low heat for 7 minutes or until the potatoes are tender.
- 4
Remove from the heat and stir in the coriander leaf.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
