Vaguely Indian Hash Browns

  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 2 tsp mustard seeds
  • 1 tsp chipotle chili powder (optional)
  • 1 dried red chili, chopped optional)
  • Salt and pepper
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds (optional)
  • 1 tbsp chopped rosemary
  • 2 bell or fry peppers, roasted and deskinned (either roast them on a grill or place them on a flame until the skin is charred and blackened all around. Keep them in a covered bowl and allow them to cool, at least ten minutes. The skin should easily slip off after cooling.)
  • 4-5 potatoes, diced
  • 2 cups water

Heat oil with garlic and mustard seeds. Once mustard seeds are tempered (most of them have crackled and popped,) add onions, chipotle powder, dried chili, salt, pepper, coriander, cumin, and fenugreek, rosemary, and potatoes. Stir to combine and allow spices to roast a little. Add water and allow mixture to boil, uncovered, until all water has cooked out. Stir in roasted peppers, salt to taste.

About airgolden

I fill jars and I empty jars.
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