4 large baking potatoes, peeled and cut into fries
Low-calorie cooking spray
3 garlic cloves, grated
3cm piece fresh root ginger, peeled and finely grated
1/2 tsp. turmeric
1 tsp. chilli powder
1 tsp. nigella seeds (or black mustard seeds)
1 tsp. cumin seeds
1 tsp. curry powder
400 g can chopped tomatoes
Juice of ½ unwaxed lemon, plus wedges to serve
2 tbsp. finely chopped fresh coriander
2 tbsp. finely chopped fresh mint
Salad, to serve
Preheat your oven to 200˚C/fan 180˚C/gas 6.
Cook the fries in a saucepan of boiling water over a high heat for 5 minutes then drain, return to the pan and shake lightly to rough up the edges a little.
Spray a large baking tray with low-calorie cooking spray, add the fries and season with a little salt. Toss well and cook in the oven for 25 minutes or until golden and cooked through.
Meanwhile, make the masala sauce. Spray a non-stick saucepan with low-calorie cooking spray and place over a medium heat. Add the garlic, ginger and all the spices. Stir-fry for 2 minutes, then add the chopped tomatoes and cook for 12-15 minutes or until thickened. Season to taste.
Spoon the masala sauce over the fries and sprinkle with the lemon juice. Scatter over the herbs and serve with lemon wedges, salad.
Credits: prima uk
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