FRESH CURRY LEAVES RECIPE RECIPES
POTATOES WITH FRESH CURRY LEAVES (BHAJI) RECIPE - FOOD.COM
None of the Bahji recipes on 'Zaar seem to have curry leaves so I thought I'd throw this one into the mix. From "Cardamom & Coriander" by Simon Morris. He states this is the real thing, served as snack food on the beaches of Bombay. This one makes up as a sort of Indian hash brown dish. The spice combination is the thing that makes is sing. Do your best to get fresh, fresh, fresh! You may use butter with a drop of oil (to prevent burning) rather than ghee if desired.
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes in salted water until half-cooked - about 5 minutes. Drain and set aside.
- Melt the ghee in frying pan. Add mustard seeds and curry leaves. Cook until sizzling. Add onion, garlic and chili.
- Cook gently over low heat until onion is soft and slightly browned.
- Add potatoes and ground cumin. Mix well. Fry until potatoes are lightly browned - about 5 minutes.
- Season with salt. Add cumin seeds and cilantro. Serve immediately.
Nutrition Facts : Calories 125.3, FatContent 7.4, SaturatedFatContent 4, CholesterolContent 16.4, SodiumContent 447, CarbohydrateContent 13.9, FiberContent 2, SugarContent 1.5, ProteinContent 2.3
POTATOES WITH FRESH CURRY LEAVES (BHAJI) RECIPE - FOOD.COM
None of the Bahji recipes on 'Zaar seem to have curry leaves so I thought I'd throw this one into the mix. From "Cardamom & Coriander" by Simon Morris. He states this is the real thing, served as snack food on the beaches of Bombay. This one makes up as a sort of Indian hash brown dish. The spice combination is the thing that makes is sing. Do your best to get fresh, fresh, fresh! You may use butter with a drop of oil (to prevent burning) rather than ghee if desired.
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes in salted water until half-cooked - about 5 minutes. Drain and set aside.
- Melt the ghee in frying pan. Add mustard seeds and curry leaves. Cook until sizzling. Add onion, garlic and chili.
- Cook gently over low heat until onion is soft and slightly browned.
- Add potatoes and ground cumin. Mix well. Fry until potatoes are lightly browned - about 5 minutes.
- Season with salt. Add cumin seeds and cilantro. Serve immediately.
Nutrition Facts : Calories 125.3, FatContent 7.4, SaturatedFatContent 4, CholesterolContent 16.4, SodiumContent 447, CarbohydrateContent 13.9, FiberContent 2, SugarContent 1.5, ProteinContent 2.3
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