Potato Fry

4 large potatoes

1/2 fenugreek seeds

1 teaspoon salt

1 teaspoon black mustard seeds

1 teaspoon turmeric

1 teaspoon chillies

1 teaspoons crushed garlic

1 teaspoons crushed ginger

1 teaspoons garam masala

3tbsp oil


Method

Peel and quarter the potatoes. Finely slice them into a bowl of warm water. Wash and drain.

In a heavy frypan or wok, heat the oil and black mustard seeds. Keep covered and fry until the seeds pop. Put in the fenugreek seeds if used. These seeds are very pungent and you may not like the taste but are very good for digestion.

Put in the potatoes and keep the pan on medium to high heat. You need to fry them so add more oil if they are sticking to much to the pan. Gently turn the potatoes over with a flat spatula about every five minutes.

Put in the turmeric, salt, garlic and chillies. Mix well taking care not to break the potatoes.

Fry uncovered till potatoes are cooked and some are crunchy.

They need to be checked every few minutes. Sprinkle drops of water occasionally to stop them from burning.

When ready sprinkle the garam masala and leave for a few minutes।

Serve Alu Fry with roti or rice