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Nice ‘N’ Spicy Wedges

Ingredients

  • 5 large potatoes
  • 1 1/3 tablespoons cornstarch
  • 6 1/2 tablespoons ghee
  • 1 medium onion – chopped finely
  • 2 cloves garlic – crushed
  • 2 teaspoons grated fresh ginger root
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons garam masala
  • 1/2 teaspoon chilli powder
  • 1 teaspoon salt
  • 1/4 cup lemon juice
  • 2 tablespoons finely chopped coriander leaves
  1. Halve potatoes lengthways, cut each half into 3 wedges.  Boil, steam or microwave until almost tender.  When cool, toss potatoes in cornstarch.
  2. Heat about 1 tablespoon of the ghee in a medium pan; cook onion, garlic and ginger root, stirring, until onion is soft. Add seeds, garam masala, chilli and salt; cook, stirring, intil fragrant.
  3. Heat the remaining ghee in a large pan.  Cook half of the potatoes about 5 minutes, or until browned and crisp on all sides.  Remove from pan.  Keep warm.  Repeat with the remaining ghee and potatoes.
  4. Toss potatoes in same pan with the spice mixture, juice and coriander.
  5. Serve hot.

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