Aloo Bazee

This recipe was submitted by a Birmingham resident. They said "so easy and so adaptable. Mum always cooked it. It is so easily adaptable to almost any vegetables instead of the potatoes - sliced thinly or into juliennes - you can use one, two or even three of these vegetables - play about with different vegetable Aubergines + potatoes Mushrooms (sliced thinly) Runner beans + potatoes Okra + potato Celery (sliced thinly) Moola (a white long turnip) Courgettes Cabbage 🥬 sliced thinly Cauliflower.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the oil to a wok or a deep frying pan Once a little heated add the sliced onions 🧅 and salt🧂. Let it soften and start to brown.

Step 2

Add the sliced chillis and let it cook for a few minutes so the onions soften more

Step 3

Add the turmeric and stir in. Cook for a further minute.

Step 4

Now add the julienne sliced potatoes and mix it into the onions

Step 5

Cook on low heat until potatoes are soft and cooked through. You might need to add a tablespoon or two of water to stop the potato sticking to the pan.

Step 6

Voila! Serve with rice 🍚 or inside a warm pitta 🥙 bread or inside a sandwich 🥪 or make it into a panini or as a dosa filling.