Karahi Potatoes with Whole Spices and Mixed Chillies

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

To link to Cookbook Countdown Specials : BAKE, click here

To link to Cookbook Countdown #9, click here

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My selected cookbook for this month at Cookbook Countdown #9 is 500 Curries, by Mridula Baljekar.

This potato dish is delicious, it's flavours are from the whole spices and curry leaves, that the sliced potatoes are stir-fried with. The only thing that I need to change when I make this again, is to pre-fried the sliced potatoes until almost cooked before they are stir-fried with the spices.

The recipe does not contain any added water, it is a dry dish. And it says to cook the potato covered, for 7 minutes or so over a low heat until the potatoes are tender. I find that the spices and the other ingredients are starting to burn before the potatoes are done. So I have frequently stir the potatoes very often and it takes about 20 minutes or so until they are tender. But this is a delicious potato dish, and I would make this again, but will pre-fried the potatoes separately until they are almost done before frying them with the spices and ingredients, to avoid the spices from being burnt which will spoil a dish! Overall, this is a very nice potato dish, great as a side dish, especially eaten with some curries and rice. 

Karahi Potatoes with Whole Spices and Mixed Chillies
(adapted from "Curries 500", by Mridula Baljekar)
Serves 4
1 tbsp vegetable oil
1 tsp cumin seeds
3 curry leaves
1 tsp crushed dried red chillies
1/2 tsp mixed onion, mustard and fenugreek seeds
1/2 tsp fennel seeds
3 garlic cloves, sliced
1 in piece fresh ginger root, grated
2 onions, sliced
6 new potatoes, thinly sliced
1 tbsp chopped fresh cilantro
1 fresh red chilli, seeded and sliced
1 fresh green chilli, seeded and sliced

1. Heat the oil in a karahi, wok or heavy pan. Lower the heat slightly and add the cumin seeds, curry leaves, dried red chillies, mixed onion, mustard and fenugreek seeds, fennel seeds, garlic slices and ginger. Fry for 1 minute.
2. Add the onions to the pan and fry for a further 5 minutes, or until the onions are golden brown.
3. Add the potatoes, fresh coriander and red and green chillies and mix well. Cover the pan tightly with a lid or foil; if using foil, make sure that it does not touch the food. Cook over a very low heat for about 7 minutes or until the potatoes are tender.
4. Remove the pan from the heat, and take off the lid or foil cover. Serve hot straight from the pan.

I'm linking this post with Cookbook Countdown #9 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray