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Potato and pea shoot stir fry

Serves 4-6


500 grams cooked salad potatoes
100 grams fresh young pea shoots
1 medium finely sliced onion
1 medium chopped tomato
1 green finger chilli (optional)
3 tablespoons oil
1/2 teaspoon finely grated garlic
1/2 teaspoon finely grated ginger
1/2 teaspoon Panch puran
1 1/2 teaspoons Kathmandu masala 
salt to taste



Cut the potatoes into 1 to 2 cm pieces, you don’t have to be too exact.  If you’re using it, split the chilli in half lengthways.
In a medium wok heat the oil over a medium heat until hot but not quite smoking. Add chilli, and fry until it becomes dark brown. Add the panch puran and allow the seeds to spit but not burn, about 15 - 30 seconds; you can remove the chilli at this point.  Add the onions to the pan and sauté for 2 - 3 minutes before adding the garlic, ginger, Kathmandu masala and a generous pinch of salt. Stir fry until the onion is cooked through and starting to brown at the edges. You can add a couple of tablespoons (or more) of water to stop the onions from burning, just make sure the water has evaporated before you move on to the next step. Add the potatoes to the pan and sauté until they are fully heated through. Finally add the pea shoots and fry just until they are wilted, check for salt and serve.


  • Goes well with orange dal & either plain rice or roti

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