Ingredients:
675g potatoes, scrubbed clean and cut into thin slices
1 large onion, sliced
1 dessertspoon ghee or butter
30g fenugreek seeds
8 garlic cloves
150g natural yoghurt
30g ground coriander seeds
30g ground turmeric
1 tsp salt
30g ground ginger
1 tsp hot chilli powder
225g fresh tomatoes, quartered
oil for deep frying
Method:
Heat oil in a deep fryer to 180°C. Add the potato slices and fry until golden brown (about 15 minutes). Drain on kitchen paper and set aside.
Melt the ghee or butter in a pan, add the fenugreek seeds. When aromatic add the onion slices and fry for about 6 minutes, or until golden brown. Now add the remaining spices and fry for a couple of minutes more.
Mash the garlic in a mortar and mix with the tomato pieces. Place the potato chips in a pan, pour over 120ml water then add the onion and spice mix. Bring to a simmer, and cook gently for 10 minutes, stirring frequently to prevent the potatoes from sticking to the bottom of the pan.
Serve hot.
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