Ingredients
500 g potatoes
3 tablespoons vegetable oil
1 teaspoon mustard seeds
2 cm fresh ginger
2 fresh green chili peppers
12 cup water
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Italian pasta organized by shape — which sauce belongs with which pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Italian pasta organized by shape — which sauce belongs with which pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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boil potatoes for 10 minutes, then drain. when potatoes are cool enough to handle, peel them. heat the oil in a large saucepan or wok, and add the mustard seeds. when the seeds begin to pop, add the ginger, tumeric and chilli peppers (chopped). cook the spices for 1 minute. add the potatoes and water and cook for 5 more minutes. serve when you think the mixture looks and smells tasty enough.