Vegetables > Potatoes > |
| | Gingered Potatoes
1 1/2 pounds of waxy potatoes, cubed
a few strands of saffron
2 tablespoons of vegetable oil
2 inch piece of root ginger, grated
1 green chile, chopped
1 celery stalk, chopped
1/4 cup of cashew nuts
1/4 cup of butter
celery leaves, to garnish
Cook the potatoes in a pan of boiling water for 10 minutes, then drain thoroughly.
Place the saffron strands in a small bowl. Add the boiling water and set the bowl aside. Leave the saffron to soak for approximately 15 minutes.
Heat the oil in a heavy based skillet and add the potatoes. Cook over a medium heat, stirring constantly for 3- 4 minutes.
Add the grated ginger, chile, celery, and cashew nuts, and cook for 1 minute.
Add the butter to the pan, lower the heat and stir in the saffron mixture. Cook over a low heat for 10 minutes, or until the potatoes are tender.
Transfer to a warm serving dish, garnish the gingered potatoes with the celery leaves, and serve at once. |
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