1. Heat the oil in a wok over a medium flame. Add the cumin seeds, curry leaves, chili powder, mixed seeds, fennel seeds, garlic and ginger. 2. Stir fry for 1 minute then add the onions and stir fry for a further 5 minutes. Add the potatoes, salt and chilies and mix well. 3. Cover the pan tightly and cook over a low heat for 7 minutes or until the potatoes are tender. 4. Remove from the heat and stir in the coriander leaf. ---------------------------------------------------------------------------
Nutrition
Ingredients
