Ingredients Serves 4
- 8 potatoes
- 1/2 bell pepper
- 1/2 cup cream (33%)
- 3 tbsp oil
- 1/2 tsp salt
- 1/3 tsp pepper
- 1/2 tsp white mustard seeds
- 1/2 tsp cumin
- 1/4 tsp curcuma
- 1/3 tsp asafoetida
- 1 tbsp chopped dill (optional)
Cut the potatoes into small strips, dice the bell pepper.
In a frying pan heat up the oil over medium heat, add white mustard seeds and cumin.
Once the seeds of mustards start to jump and pop in the pan, add the potatoes, cucurcuma and asafoetida. Stir well, cover with a lid and cook for 7 minutes, stiring from time to time.
Add the bell pepper, sprinkle with salt and pepper. Mix thoroughly, cover and cook for 5 minutes.
Pour the cream, stir and saute for 2 minutes. Serve with chopped dill on top.