Spicy Chilli Potatoes Recipe
A simple, easy to make dry, potato curry, thanks to Charlotte T.
400-500g (approx.) of potato, cubed
1 medium sized onion, chopped
3-5 cloves garlic
2-3cm ginger, peeled and chopped
1 dried chilli, crumbled
2 tbs oil (of your choice)
The following ground up spice mixture that is mixed together. It is called Phyl’s Masala.
1/4 tsp Cinnamon
1/4 tsp Clove
1 tsp Coriander
1 tsp Turmeric
1 tsp Cumin
I go to a filling station shop and buy the relevant quantities of them all and have them put into the same jam jar.
- Gently fry the onion, garlic, and ginger in the oil until translucent with a lid on the pan.
- Add the spice mixture and continue to gently fry until you smell the aroma of spices.
- Add the potato and chilli (with or without the seeds – your choice), moving the mixture around in the pan so that the potato gets coated in the mixture.
- Put the lid on the pan and leave on a medium – low heat for approx 20 minutes or until the potato chunks are cooked when tested with a fork and slightly crispy on the outside.