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Peel potatoes, cut into 1 cm thick slices and boil about 12 minutes firm
to the bite. Drain and set aside.
Heat oil, reduce heat and fry caraway seeds, fennel seeds and curry
leaves while stirring. Remove the pot from the heat and add cumin,
coriander, chili powder, turmeric, salt and Aamchoor. Mix well. Put the
pot back on the stove and stir-frying 1 minute.
Fold in carefully he potatoes and fry over low heat for 5 minutes while
stirring. |
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