File:Potato Bhaaji (Spicy Indian potatoes).jpg
Potato_Bhaaji_(Spicy_Indian_potatoes).jpg (640 × 480 pixels, file size: 64 KB, MIME type: image/jpeg)
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DescriptionPotato Bhaaji (Spicy Indian potatoes).jpg |
English: Potato Bhaaji (Spicy Indian potatoes)
Ingredients Potato=========================2 medium size Turmeric powder (haldi)===========1/4 tsp Red Chilli powder (hot)============1/2 tsp (optional) Corriander powder===============1/2 tsp (optional) Ginger (fresh)===================1/2 inch piece Mustard seeds==================1/2 tsp Onion=========================1 (small) Vegetable oil====================2 tbsp Curry leaves====================1 sprig Green chilies===================2 (optional) ☺♥ All these ingredients are available at any Indian store (some supermarkets e.g. Tescos also stock ingredients for Indian cooking now) Method 1. Peel the potatoes and cut into cubes. 2. Chop the onion finely. Chop the chilies. 3. Heat 2 table spoons of vegetable oil (olive / sunflower etc.) in a pan on high heat. Add the mustard seeds and let them crackle for a few seconds. Add the turmeric powder and stir. Add the chopped ginger, curry leaves and chopped green chilies. Stir and fry for ~10 seconds. 4. Reduce the heat to medium and add the chopped onion and fry until translucent (should take ~3 min) stir periodically. 5. Add the potatoes, red chili and corriander powders and stir. 6. Add salt to taste. 7. Cover and cook until the potatoes are soft. |
Date | |
Source | https://www.flickr.com/photos/rovingi/303041247/ |
Author | rovingI |
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This image, originally posted to Flickr, was reviewed on 27 February 2012 by the administrator or reviewer Materialscientist, who confirmed that it was available on Flickr under the stated license on that date. The license originally specified when this image was uploaded to Commons was cc-by-sa-2.0. It is unknown whether this license was valid at that time. |
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current | 12:08, 27 February 2012 | 640 × 480 (64 KB) | Sridhar1000 (talk | contribs) |
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