Ingredients
400g pontiac potatoes, peeled, cooked then cubed
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2 tsp chilli powder
Salt, to taste
2 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
5 - 6 fenugreek seeds
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In a bowl combine the cooked potato, cumin, coriander, turmeric and chilli. Season with salt. Toss to evenly coat potatoes with the spices. In a heavy based pan or kadhai, heat the oil and add mustard, cumin and fenugreek seeds and cook until sizzling. Add spiced potato to the tempered oil. Stir gently to coat potatoes. Add desiccated coconut, sesame seeds and fresh coriander. Serve warm potatoes with any Indian bread.
RecipeNLG
Gathered
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Mason jar sprouting kit — grow alfalfa, mung bean sprouts in days