Potatoes and Onions Indian Style

Name: Potatoes and Onions Indian Style
Yield: Serves 8
Cuisine: Australian
Ingredients: ½ cup (125 mL/4 fl oz) vegetable oil; 4 teaspoons black mustard seeds; 2 tablespoons finely chopped fresh ginger; 1 fresh green chili pepper, seeded and finely chopped; 1 tablespoon ground coriander; 1 teaspoon turmeric; ½ teaspoon ground paprika; 1 tablespoon salt; 4 cups (1 litre/1¾ imp. pints) water; 3 cups (500 g/1 lb) chopped onions; 4 cups (500 g/1 lb) potatoes, boiled, peeled and cut into small cubes; 3 tablespoons chopped fresh coriander leaves; 2 teaspoons lemon juice

Preparation info

Serves
8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

This spicy mixture of vegetables is best served with Indian bread, such as chapatti, made from wholemeal (wholewheat) flour.

Ingredients

½ cup (125 mL/4 fl oz) vegetable oil
4

Asia
Oceania
India
Australia
Side dish
Spicy
Vegan
Gluten-free

Method

Heat the oil in a deep pan or wok over a high heat. When the oil is very hot, add the mustard seeds and cover the pan as the seeds begin to pop. When the seeds stop popping and turn grey, after a minute or two, reduce the heat slightly and add the ginger and chili. Cook for 2-3 minutes. Add the coriander powder, turmeric and paprika. Stir, add the vegetables and sauté for 10 minutes, stirring f