This simple recipe is a family favourite. The freshly ground spice mix coats the potatoes beautifully and gives them a lovely flavour. Dry roast the ingredients for the masala till slightly brown and ...
2. Squeeze out the water from them and keep it aside. 3. Wash and rinse the rice thoroughly and soak it at room temperature water for 20 minutes. 4. Slice the baby potatoes into half or cut the ...
Cook until sauce reduces and darkens, about 7 minutes. Set aside. Meanwhile, place potatoes in a pot with salted water to cover. Boil until tender, about 15 minutes. Drain and return potatoes to ...
My potatoes were on the larger side, so I washed and quartered them and placed them in the slow cooker. The best part about using baby or red potatoes is that no peeling is required, making for ...
Add the carrots and sauté for 5 minutes. 2. Tip in the potatoes, cover with the stock or water and cook over a medium heat for 15 minutes. 3. Add the sweetcorn and continue to cook for 5 minutes. 4.