SPICY LIONESS WEDGES

INGREDIENTS.

5 Medium-sized potatoes, wedged.

1 bunch of dhania/cilantro.

Vegetable oil.

1 Medium sized red/white onion, diced.

1 Tablespoon of curry powder.

1 Teaspoon of salt.

1 Teaspoon of garam masala.

1 Teaspoon of black pepper.

1 Teaspoon of garlic powder.

½ piece of ginger, chopped.

½ teaspoon of cinnamon.

½ teaspoon of cardamom powder

1 teaspoon of cumin powder.

METHOD.

1: HEAT YOUR DEEP FRYING UNTIL ITS HOT, TO KNOW THE APPROPRIATE TEMPERATURE, DIP ONE OF THE WEDGES INTO THE OIL TO CORRECTLY ADJUST THE TEMPERATURE OF THE OIL. PLEASE NOTE WHEN DIP FRYING DON’T PUT A LOT OF THE WEDGES AT ONCE WHILE THE HEAT IS ON LOW O AVOID LOWERING THE OIL TEMPERATURE AND MAKNG THE WEDGES SOGGY.

2: Once the wedges are all deep fried, time to make the sauce. In a sauce or frying pan, add your onions, ginger and a tit bit of cooking oil. If olive oil is available in place of the normal cooking oil, use it… its better.

3: Once the onions are translucent and not browned, add the curry powder, cinnamon, cardamom, black pepper, garam masala and the dhania stems. You can add a tit bit of water to help soften the dhania stems for about 30 sec to a minute.

4: Now add your wedges and toss them thoroughly to absorb all the flavor, at this point, reduce the heat to medium low. Sprinkle the dhania leaves on top the turn off the heat.

5: Serve them hot with your favorite sauce and protein.

BY ROGZYS_KITCHEN.