INGREDIENTS
300 g potatoes (waxy)
1 bunch of spring onions
1 piece of ginger (approx. 2 cm)
4 – 5 tbsp. sunflower oil
1 pinch of turmeric
½ lime if required fresh coriander
1 tbsp each Meera’s Chili-Tomaten
Sauce scharf and mild
2 tbsp Meera’s oven grill pointed peppers
1 tsp meti
(fenugreek seeds: available at indian or asian store)
Preparation
Peel the potatoes, cut them into bite-sized pieces and boil them in water with salt. Then drain the water and let it cool down. Wash the spring onions and cut into pieces approx. 2 cm long. Peel the ginger and cut into fine strips. We put all Meera’s sauces in a large bowl, as well as the oven grill pointed peppers. Add the juice of one lime and then mix in the cooled potato pieces. Heat oil in a pan, add fenugreek seeds and wait until they turn dark brown. Switch off the stove, add ginger strips and turmeric to the hot oil, let fry for a few seconds and then immediately add to the potato mixture and mix in. Finely chop the coriander and mix into the mixture as well. Season if necessary. Delicious!
