Preparation and Cooking time: 1 Hour: Serves 4
Ingredients:
1kg Potatoes or Oven Fries Bag (Thick Cut Chips)
4-5 Large Tomatoes Fresh Pureed
3 tbsp Fresh Coriander Finely Chopped
2 tbsp Ginger Paste
1 tsp Garlic Paste
4-5 tbsp Tomato Ketchup
½ tsp Turmeric Powder
1½ tsp Red Chilli Powder
Salt to taste
1½ tsp Cornflour
Oil to Deep-fry + 2 tbsp (If fresh Chips)
Method:
Peel and cut into thick chips, then wash and precook in boiling water with 1 tsp of salt, about 50%, drain and fry the chips, drain on kitchen paper towel and set aside. (Cut about 1½cm thick chips)
Mix the cornflour in a small bowl with 3-4 tbsp of water and set it aside.
Heat 2 tbsp of oil in a big pan, add the ginger-garlic paste and sauté for a minute, then add the fresh tomato puree, tomato ketchup, turmeric powder, red chilli powder and salt.
Cook the tomato puree for 8-10 minutes, then add 3-4 tablespoons of cornflour mixture until it thickens.
Once the sauce is thick, add the chips and chopped coriander, mix well, and cook for 2-3 minutes until the chips are hot.
Garnish with chopped coriander and enjoy hot with some salad.
NB:
I have used fresh potato chips in this recipe as they test better.
If using oven fries, cook as per instructions on the pack.
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