A dish I've made countless times, potato sambal is fuss-free and comes together in just about 30 minutes. With its minimal ingredients, it’s a perfect choice for vegetarian meals (HYDERABADI VEGETABLE BIRYANI), usually paired with rice and a couple of side dishes. This classic dish, also known as spicy potato, is forever loved - don’t believe me? Try it yourself, and I bet you’ll agree. Soft, tender potatoes (MORINGA POTATO CURRY) are coated in a thick, spicy sambal with a hint of zing - a quintessential Malaysian Malay gravy or sauce. Simple, satisfying, and absolutely delicious.
3 potatoes (sliced)
1 large onion (sliced)
Dried chili paste (to taste)
Lime juice (to taste)
2 tbsp oil
Salt (to taste)
2 tbsp oil
Some water
Method
Heat oil and saute onion.
Tip in chilli paste and cook until oil separates
Add potatoes and stir, adding a little water as
needed.
Cook until the potatoes are softened.
Dish out.
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