Balti Potatoes

• 3 tablespoons vegetable oil
• 1/2 teaspoon cumin seed
• 3 curry leaves, torn
• 1 teaspoon chili powder (or cayenne pepper)
• 1/2 teaspoon mixed nigella seeds, mustard and fenugreek seeds
• 1/2 teaspoon fennel seed
• 2 garlic cloves, crushed
• 1/2 teaspoon ginger, shredded
• 2 onions, sliced
• 6 new potatoes, scrubbed and thinly sliced
• salt, to taste
• 1 fresh red chili, sliced
• 1 fresh green chile, sliced
• 1 tablespoon fresh coriander, leaf shredded

1. Heat the oil in a wok over a medium flame. Add the cumin seeds, curry leaves, chili powder, mixed seeds, fennel seeds, garlic and ginger.
2. Stir fry for 1 minute then add the onions and stir fry for a further 5 minutes. Add the potatoes, salt and chilies and mix well.
3. Cover the pan tightly and cook over a low heat for 7 minutes or until the potatoes are tender.
4. Remove from the heat and stir in the coriander leaf.

vegetable oil, cumin, curry, chili powder, mixed nigella seeds, fennel seed, garlic, ginger, onions, potatoes, salt, red chili, green chile, fresh coriander

Taken from www.food.com/recipe/balti-potatoes-521832 (may not work)