Sharing is caring

Chef Thigam Nathoo shares affordable traditional recipes for tough times. These meals are also helpful to feed those

in need. Follow Nathoo on her Facebook page: Cooking with Thigam

Potato Fry

4 large potatoes

2 tbs oil curry leaves

1 tsp mustard seeds

1 tsp jeera seeds

2 dried red chillies

¼ tsp turmeric powder ½ tsp jeera/dhania powder 1 tsp crushed garlic salt to taste fresh chopped dhania

Peel and cut the potatoes into quarters lengthwise and then into ½ cm slices.

Rinse and drain the potatoes. Heat the oil in a heavy-based, shallow pan.

When hot, add the curry leaves, seeds and dried chillies.

As soon as the seeds sputter, add the potatoes and stir. Add the spices, salt and garlic.

Sprinkle a little water over (just enough to prevent them from sticking to the pan) to help the potatoes cook. Stir and lower the heat to medium.

Cover with a lid for a few minutes until the potatoes start to soften.

Remove the lid and stir periodically. The potatoes should be slightly crisp on the outside but soft on the inside. Garnish with dhania and serve with roti, naan, rice or rolls.