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¼ cup butter or coconut oil
500g small potatoes, halved
1 cup of stock – chicken or vegetable
1 tablespoons Brazen Advieh Spice blend
1 teaspoon Advieh, extra
1 onion diced
1 tablespoon finely chopped ginger
1½ tablespoons chopped coriander
Cucumber raita or sweet chutney to serve
Preheat oven to 180 degrees.
Heat the oil in a large frying pan. Add the potatoes and fry until golden – approx 5 minutes.
Remove potatoes and transfer into a large lidded casserole dish.
In a pot heat up one tablespoon of the frying oil and gently fry the ginger and onion until slightly softened. Add the spice and stir well before adding the stock.
Bring to the boil and pour over the potatoes.
Cover and cook for 45 minutes.
Sprinkle the additional Advieh and fresh coriander over the top of the potatoes.
Serve with Raita or Sweet chutney.