MASALA POTATOES

• 400g boiled potatoes
• 1 tsp Garam Masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp chilli powder (less or more as per taste)
• 1 tsp fennel powder
• 1 cup zucchini finely chopped
• 1 cup capsicum finely chopped
• 1/2 cup coconut milk
• 1/3 cup water
• 3 tbsp oil
• 3 tbsp roughly chopped fresh coriander (optional)
• Salt taste

METHOD

• Once cooled down, peel the boiled potatoes and cut them in cubes (3-4 cms). Pat dry the potatoes if too wet.
• Heat up the oil in a large and deep non stick frying pan.
• Throw in the potatoes and cook on high heat until slightly crispy, stir occasionally. Take them out and keep aside.
• In the same pan add zucchini and capsicums and cook on medium heat for 4-5 minutes or until soft, while stirring occasionally.
• Stir in all the spices. Add coconut milk, water, and salt and mix well.
• Cook on low-med heat for 3-5 minutes or until sauce becomes thick. Stir occasionally.
• Toss in the crispy potatoes. Make sure they are well coated with the sauce.
• Switch off the heat and mix through the fresh coriander.
• Serve hot with roti/vegan naan