Ingredients
500 g potatoes
3 tablespoons oil
1 onion
1 teaspoon coriander
1 teaspoon cumin
12 teaspoon turmeric
12 teaspoon cayenne
2 garlic cloves
12 lemon
3 tablespoons coriander
4 tablespoons yoghurt
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Cook the potatoes in a pan of boiling salted water for 7-8 minutes or until just tener, drain and leave to cool slightly. Meanwhile, heat the olive oil in a large pan, then ad the onion an fry for 2-3 minutes, until softened. Add the potatoes, ground coriander, cumin, turmeric, cayenne pepper and season well. Cook over a medium heat for 10 minutes, turning occasionally, until crispy and golden. Add the garlic and cook for 1-2 minutes, then spoon over the lemon juice and toss with the coriander. Serve the potatoes with the yoghurt, garnished with a little cayenne pepper.
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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
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Comprehensive Middle East + North Africa — 300 recipes across the region