| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Sainsbury’s, Sainsbury11 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Fennel seeds |
| 1 |
tb |
Cumin seeds |
| 5 |
tb |
Ghee or corn oil |
| 2 |
tb |
Black mustard seeds |
| 2 |
tb |
White mustard seeds |
| 1 |
tb |
Nigela seeds; (black onion seeds) |
| 1 |
tb |
White sesame seeds |
| 1 |
ts |
Fresh chilli; chopped |
| 1 |
tb |
Fennel seeds |
| 1 |
tb |
Cumin seeds |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Ground coriander |
| 1 |
tb |
Garam masala |
| 2 |
tb |
Turmeric |
| 1/2 |
ts |
Cayenne pepper; (optional) |
| 750 |
g |
Small new potatoes; skin on, cookedand |
|
|
; cut in half |
|
|
; lengthways (1 |
|
|
; 1/2lb) |
INSTRUCTIONS
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Lightly brown the fennel and cumin seeds in a small frying pan without any
oil for approximately 5 minutes over a medium heat, moving the pan
constantly to encourage even browning, remove from the heat and keep to one
side.
Heat the ghee in the saucepan until it is hot, then add the black and white
mustard seeds, nigela and sesame seeds. Cover for 15 seconds until the
seeds pop.
Reduce the heat, add the chopped chilli, fennel seeds, cumin seeds, ground
cumin, coriander, garam masala, fenugreek, and turmeric and continue to
cook for 1 minute stirring constantly to prevent the spices from burning.
Add the cooked potatoes and stir until the mixture coats the potatoes
evenly, this will take approximately 1 minute.
Season with salt. Remove from the heat and place on a baking tray in the
preheated oven for 5 minutes.
Remove and serve with raita, mint or chopped coriander.
Converted by MC_Buster.
NOTES : Very tasty, slightly spicy, vegetarian accompaniment from Northern
India.
Converted by MM_Buster v2.0l.
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