Ingredients
1/4 cup olive oil
4 curry leaves
1 medium onion, chopped
2 garlic cloves, finely minced
1/2 teaspoon fresh ginger, finely minced
2 large potatoes, peeled and cubed
1 teaspoon ground spices (coriander, cumin, cardamom, and cloves)
1/2 green bell pepper, cubed
Salt and pepper
1 Fresh tomatoes, sliced
1 cup stock
4 chili red and green peppers (optional)
2 tablespoons chopped cilantro leaves
4 curry leaves
1 medium onion, chopped
2 garlic cloves, finely minced
1/2 teaspoon fresh ginger, finely minced
2 large potatoes, peeled and cubed
1 teaspoon ground spices (coriander, cumin, cardamom, and cloves)
1/2 green bell pepper, cubed
Salt and pepper
1 Fresh tomatoes, sliced
1 cup stock
4 chili red and green peppers (optional)
2 tablespoons chopped cilantro leaves
Method
- Heat oil in a pan over a medium - high heat ,
add curry leaves, onion and ginger, stir for 3 minutes or until onion
is translucent.
- Add potatoes, spices, green bell pepper and stir for another 3 minutes, season with salt and pepper.
- Stir in tomato, stock and chili pepper.
- Reduce heat and simmer for about 10 minutes or until potatoes are tender.
- Place potato salad in a serving plate, garnish with cilantro and serve warm.
- Add potatoes, spices, green bell pepper and stir for another 3 minutes, season with salt and pepper.
- Stir in tomato, stock and chili pepper.
- Reduce heat and simmer for about 10 minutes or until potatoes are tender.
- Place potato salad in a serving plate, garnish with cilantro and serve warm.
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