• Potato and Pea-shoot stir fry

Potato and Pea-shoot stir fry

Serves 4


Ingredients


300g | 1lb cooksalad potatoes

100g | 3½ oz fresh young pea shoots

1 medium onion

1 medium cooking tomato

1 green finger chilli (optional)

½ teaspoon finely grated garlic

½ teaspoon finely grated ginger

½ teaspoon Panch Puran

½ teaspoon Yak Yeti Yak masala

50ml | 3 tablespoons oil

1 teaspoon salt or to taste


Method

Cut the potatoes into 1-2cm | ½-1inch pieces, you don’t have to be too exact.

Split the chilli lenthways keeping the stalk intact 

Wash and dry the pea-shoots

Peel and finely slice the onion, it is best to slice the onion lengthwise from root to tip

Roughly chop the cooking tomato


In a wok or large frying pan heat the oil until it is shimmering, not quite smoking, add the chilli and panch puran allow the seeds to pop a little before adding the onion and salt, stir-fry for 5 minutes or until the edges of the onion start to turn translucent, add the ginger, garlic and Yak Yeti Yak Masala. Continue to stir-fry for 5 further minutes and add the potato and saute untill the potato is heated through and the onion is starting to brown, if the spices start sticking to the bottom of the pan add a little water, just enough to stop them from burning, no more than 1 tablespoon at a time.  Add the chopped tomato and continue to cook, stirring to lift any remaining caramelised spices from the base of the pan. Once the tomato starts to melt add the peashoots and fry untill they are just wilted, check for salt and serve.

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Potato and Pea-shoot stir fry

  • Product Code: Potato and Pea-shoot stir fry
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