Directions
Once you cut the potatoes into matchsticks (I leave the skin on), soak them in water for about 5-10 minutes. Drain and wash thoroughly. Set aside.
Heat oil on medium. Add onions and garlic paste once pan is heated. Stir fry for a few minutes until the onions are translucent.
Add the potatoes to the pan and stir fry for about 5 minutes until the potato starts to look a little translucent.
Add the spices to the pan (tumeric, cumin, chili, and salt). Stir fry for another 5 minutes or until the potato has completely cooked through and is no longer hard. Adjust for salt.
Add the cilantro and stir fry for 1 more minute. Turn off heat and enjoy with a paratha!
Heat a pan on medium low and add the vegetable oil to it.
Mix all your ingredients for the deem bhazi (eggs, spices, green chili, onions, cilantro and tomatoes) together and thoroughly whisk.
Add omelet mixture to the pan and cook one side for about 5 minutes until the top has settled. Then flip to the other side and turn off heat. The residual heat will cook the other side. Roll into an omelet by folding the omelet carefully over. Enjoy with a paratha!
Ingredients
Serving Size 2 servings
Servings 12
- Amount Per Serving
- Calories 332
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 9g45%
- Trans Fat 0g
- Cholesterol 186mg62%
- Sodium 10314mg430%
- Potassium 794mg23%
- Total Carbohydrate 33g11%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Once you cut the potatoes into matchsticks (I leave the skin on), soak them in water for about 5-10 minutes. Drain and wash thoroughly. Set aside.
Heat oil on medium. Add onions and garlic paste once pan is heated. Stir fry for a few minutes until the onions are translucent.
Add the potatoes to the pan and stir fry for about 5 minutes until the potato starts to look a little translucent.
Add the spices to the pan (tumeric, cumin, chili, and salt). Stir fry for another 5 minutes or until the potato has completely cooked through and is no longer hard. Adjust for salt.
Add the cilantro and stir fry for 1 more minute. Turn off heat and enjoy with a paratha!
Heat a pan on medium low and add the vegetable oil to it.
Mix all your ingredients for the deem bhazi (eggs, spices, green chili, onions, cilantro and tomatoes) together and thoroughly whisk.
Add omelet mixture to the pan and cook one side for about 5 minutes until the top has settled. Then flip to the other side and turn off heat. The residual heat will cook the other side. Roll into an omelet by folding the omelet carefully over. Enjoy with a paratha!