| Ingredients: 5 medium potato, russet 2 Tablespoon(s) oil, peanut 2 Teaspoon(s) cumin seeds 1/2 Teaspoon(s) coursely ground fenugreek seeds 2 Tablespoon(s) peeled and minced ginger 2 minced with seeds pepper, serano 1 1/2 Tablespoon(s) ground coriander 1/2 Teaspoon(s) salt 1/2 Teaspoon(s) garam masala 1/4 Cup(s) chopped fresh cilantro 1 Teaspoon(s) mango powder 1/2 Cup(s) peas, frozen |
Directions:
Cook the potatoes in lightly salted boiling water to cover until tender, about 20 minutes. Drain, let cool, then peel and finely chop. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the fenugreek seeds and mix in the potatoes and peas. Stir about 2 minutes, then add the ginger, green chile peppers, coriander, salt, and garam masala, and stir occasionally until the potatoes are golden, about 10 minutes. Add the cilantro and mango powder and cook another 5 minutes. Remove from heat and let cool before using. |