CHILLI POTATO

Potatoes are always as much a pleasure cooking just as they are eating....such a versatile veggie....n I with the right preparation potato is the closest we can get to meat because they absorb flavours so well. Here’s an easy spicy potato dish. It can be served with rice or bread of your choice.

 Ingredients: (serves 4)

Potatoes - 3 medium diced (peeled if you don’t like the skin on)

Onion- 1 diced

Garlic finely chopped - ½ tablespoon

Ginger finely chopped - ½ tablespoon

Green chillies- 2 or 3 slit

Bell pepper/ capsicum- 1 diced

Onion stem - 1 bunch finely chopped

Olive oil 1 tablespoon

Chicken stock- 1 ½ cups (vegetable stock for vegetarians)

Corn starch- 1 teaspoon mixed in 2 tablespoon water

Soya sauce- 1 teaspoon

Tomato ketchup - 1 table spoon

Freshly ground pepper- 1 teaspoon

Sesame seeds- 1 teaspoon

Method:

1.       Heat 1 oil in a pan.

2.       Sauté ginger and garlic till raw smell is gone.

3.       Add onion and continue sautéing till it’s transparent.

4.       Next add green chillies and stir.

5.       Now toss in potato pieces, stir for a minute and then add the chicken stock. Close lid and cook till potato is fully done and water content is almost zero.

6.       Add bell pepper, soya sauce, pepper powder and tomato sauce. Stir for a minute. Mix well.

7.       Last add the corn starch and switch off flames.

8.       Garnish with onion stem and sesame seeds.

9.       Serve hot with pancakes/bread/roti/rice or even spaghetti.

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