Kashmiri potato stir-fry
Preparation: 10 minutes Cooking: 10 minutes Serves: 4 Ingredients
2 cups broccoli florets 1 cup sliced green beans 2 tbsp vegetable oil 1⁄2 tsp black mustard seeds 1 onion, chopped 2 cloves garlic, crushed 2 large ruby lou potatoes, diced and cooked 1 cup sweet corn kernels 1 stalk celery, sliced 1 red capsicum, sliced 1 tsp garam marsala Pinch of cayenne pepper
Steam broccoli and green beans for two minutes. Heat the oil in a wok until very hot. Add mustard seeds. Cook until they begin to pop. Add onion and garlic. Saute for three minutes. Add potatoes, sweet corn, celery, capsicum, broccoli and beans. Reduce heat and stir-fry for five minutes. Stir in garam marsala and cayenne pepper. Serve.