Recipes
Fennel and potato stir-fry with peanuts
November 08, 2015
Views 1,334
Ingredients
- 3-4 tablespoon sunflower oil
- 1 teaspoon mustard seeds
- ½ teaspoon asafoetida
- 2-3 tablespoon peanuts
- 2 fennel roots, cut into 4 cm lengths and 1 cm thick
- 2-3 green chillies, finely chopped (optional)
- 2 potatoes cut lengthways into 1 cm thick chips
- 5-6 tablespoon chickpea (gram) flour, roasted in 2 tbsp of oil for 2 minutes
- 1-2 teaspoon ground cumin and coriander seed mix
- 2 tablespoon lemon juice
- 1-2 tablespoon fresh coriander, finely chopped
Directions
- Heat the oil in a medium-sized pan. When it is hot, add the mustard seeds and cover.
- After the seeds have popped, add asafoetida and cook for a few seconds. Add the peanuts and fry for a minute, then add the chopped fennel.
- Stir the mixture, allowing the fennel to cook for a couple of minutes. Add chillies and chopped potatoes, stir everything together, cover and turn the heat to low.
- Allow to cook, stirring occasionally, until the potatoes are cooked, adding 1 tablespoon of water if necessary.
- Add the roasted chickpea (gram) flour, stir, cover and allow the chickpea flour to cook for a couple of minutes, still on a low heat and stirring occasionally to make sure nothing sticks at the bottom. Then add the ground cumin and coriander seed mix.
- Remove from heat, add lemon juice and sprinkle with freshly chopped coriander and serve. This can be served either hot or cold.
