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Spiced Potatoes Mark s Version

Ingredients
 

4 tbsp vegetable oil
6 medium potatoes, cut into bite- - sized pi, eces
1 medium onion, very finely chopped
2 each garlic cloves, minced
1 salt & pepper
3 each dried red chiles
1 each bay leaf
1 1/2 tsp chili powder
1 tsp turmeric
2 tsp garam masala
1/4 cup cilantro, chopped




 
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Preparation
 
Heat vegetable oil in a large saucepan with a good base over medium
heat. When hot, put in the potatoes & stir well. Reduce the heat to
low & cook very gently, stirring occasionally, for 10 minutes. Add
the onion & garlic & continue to cook over the low heat for another
10 minutes. By this time, the potatoes should be cooked through. If
not, cook them for another 5 minutes. Be careful that you do not
overcook them or else you may get a soggy mess. Season with salt &
pepper.

Crumble in the red chiles & stir in the bay leaf. Add the remaining
spices in order, except for the cilantro, & continue to cook over the
low heat & stirring once or twice for a further 5 minutes. If you
have the heat very low, you should not have a problem with it
sticking. If it does stick, sprinkle in a few drops of water. Stir in
the cilantro & serve immediately.

Recipe by Mark Satterly

 

 
Servings: 4

 

 

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