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Ingredients

• 3 tblsp Vegetable oil
• ½ tsp Cumin seeds
• 3 Curry leaves
• 1 tsp Chili powder
• ½ tsp Mixed nigella, mustard and fenugreek seeds
• ½ tsp Fennel seeds
• 2 Garlic cloves
• ½ tsp Ginger, shredded
• 2 Onions, sliced
• 6 New potatoes, thinly sliced
• 1 tblsp Coriander leaf, chopped
• 1 Fresh red chili, sliced
• 1 Fresh green chili, sliced

Method

Heat the oil in a wok over a medium flame. Add the cumin seeds, curry leaves, chili powder, mixed seeds, fennel seeds, garlic, cloves and ginger. Stir fry for 1 minute then add the onions and stir fry for a further 5 minutes.

Add the potatoes, coriander leaf and chilies and mix well. Cover the pan tightly and cook over a low heat for 7 minutes or until the potatoes are tender.

Serve hot.