I have finally gained back my inspiration in the kitchen. Today I cooked up this quick recipe (courtesy of the Cardamom Hills blog) before heading to work. I was a little hesitant about adding the soy sauce and ketchup but the flavors actually compliment the dish really well. I used canned green chiles, rather than fresh, because I think the spice is more consistent. This is a great way to spice up your potatoes (literally! ha I know, cheesy).
- 3 medium potatoes (diced)
- 1 onion (diced)
- 1 tbsp garlic (minced)
- 3 green chiles (sliced) OR 1/4 cup canned green chiles
- 1 green bell pepper
- 1 tbsp olive oil
- 1.5 cups chicken stock
- 1 tsp corn starch (mixed into 2 tbsp water)
- 1 tsp soy sauce
- 1 tbsp ketchup
- 1 tsp ground black pepper
- 1 tsp sesame seeds
- Heat 1 oil in a pan.
- Sauté ginger and garlic till raw smell is gone.
- Add onion and continue sautéing till it’s transparent.
- Next add green chillies and stir.
- Now toss in potato pieces, stir for a minute and then add the chicken stock. Close lid and cook till potato is fully done and water content is almost zero.
- Add bell pepper, soya sauce, pepper powder and tomato sauce. Stir for a minute. Mix well.
- Last add the corn starch and switch off flames.
- Garnish with onion stem and sesame seeds.