Spiced potatoes, mark's version

4 servings

Ingredients

Quantity Ingredient
4 tablespoons Vegetable oil
6 mediums Potatoes, cut into bite- sized pieces
1 medium Onion, very finely chopped
2 eaches Garlic cloves, minced
Salt & pepper
3 eaches Dried red chiles
1 each Bay leaf
1½ teaspoon Chili powder
1 teaspoon Turmeric
2 teaspoons Garam masala
¼ cup Cilantro, chopped

Directions

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

Submitted By MARK SATTERLY On 11-02-95

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