Balti Potatoes:

Serves 4

3 table spoons corn oil
teaspoon white cumin seeds
3 curry leaves
1 teaspoon dried crushed read chilies
teaspoon mixed onion, mustard and fenugreek seeds
teaspoon fennel seeds
3 garlic cloves
teaspoon shredded ginger
2 onions, sliced
6 new potatoes, sliced thinly
1 tablespoon chopped fresh cilantro
1 fresh red chili, seeded and sliced
1 fresh green chili, seeded and sliced

Step 1: heat the oil in a deep round-bottomed frying pan or Karaki. Low the heat slightly and add the cumin seeds, curry leaves, dried red chilies, mixed onion, mustard & fenugreek seeds, fennel seeds, garlic cloves and ginger. Fry for 1 minute, then add the onions, and fry for 5 more minutes, or until onions are a golden brown

Step 2: Add the potatoes, cilantro, and fresh red and green chilies and mix well. Cover the pan tightly with a lid or foil, making sure that foil does not touch the food. Cook over low heat for 7 minutes, or until the potatoes are tender.

Step 3: remove the pan from the heat, take off the foil and serve hot.