I did not plan to put this up here, but this turned out so good, that I had to. And the best part is that I used so few spices with such good results. This is possible much more easily in summers here when the spring onions are growing locally and the green leaves of the spring onions are really juicy and tender.
4 potatoes (medium to large), washed, peeled, diced
1 bunch of spring onions, cleaned, washed and chopped, the grens as well
1 -2 tbsp oil
1 tsp cumin seeds
1 tsp turmeric powder
1 tbsp coriander powder
chille powder to taste ( I added only a pinch, for my son)
salt to taste
1/2 tsp Amchur (a wonderful combination with spring onion)
1 tbsp Lime juice
- Wash and peel the potatoes, dice and soak in little water to prevent them from turing brown
- chop the cleaned and washed spring onion. The white into thin rings and the green into 1 cm rings
- Depending on if you use a nonstick or a steel pan, heat 1 or 2 tbsp oil on high flame.
- Reduce heat and add cumin, turmeric, and potaoes one after the other and stir immediately.
- Let cook on medium heat, stirring regularly. add a table spoon of water if required now and then
- After the potatoes are almost done, add the spring onion, the rest of the spices and salt and mix.
- Let cook further till done.
- Add lime juice and stirr.
To get a nice brown colour on the potatoes,
- the cooking should be done slowly on medium heat and do not stirr too often.
- and enough oil should be present to prevent sticking.
- The potatoes should have been washed in water before, as the extra starch is washed off this way.