· 250 g Fresh coriander
· 2 tbsp Oil
· 125 g Grated or finely chopped onion
· 1 tsp Fresh garlic, ground
· 250 g Peeled potato, cut into 2.5cm cubes
· 1 tsp Salt
· ½ tsp Red chili powder (omit for milder taste)
· ½ tsp Turmeric
· 1 tsp Ground fresh green chilies (optional)
· 1 tbsp Ghee or
· 2 tbsp Oil
· 1 tsp Grated fresh root ginger
1. To prepare the coriander, take the leaves off the stalks, add to a large bowl with plenty of water and soak for 20 seconds, so the silt can settle to the bottom. Gently remove the leaves and chop finely or blend in a food processor.
2. Put the oil in a karahi or deep frying pan, add the onions and fry until transparent. Add the garlic and fry for 1 minute, then add the potatoes, salt, red chili powder and turmeric. Cook on lowest heat setting for 5 minutes, or until potatoes are par-cooked.
3. Add the coriander and fresh chilies (if used) and mix once. Simmer on low heat, for 10 minutes or until potatoes are fully cooked. Stir from time to time to prevent mixture from sticking to the bottom. If the potatoes are cooked but liquid remains, cook uncovered until it evaporates.
4. In a small frying pan add the ghee and grated ginger and cook on low heat for 1 minute or until brown. Pour on top of the vegetables in the karahi -- this is called "tarka". Take to the table to serve, without mixing. Serve with warm nan bread or chapattis brushed with some oil or butter, and a bowl of natural yogurt and thin slices of mooli (white radish).