In a wok warm the oil and add cubed garlic and galangal, saute on low heat for 2 mins.
Add cooked potatoes and salt.
When potatoes have become slightly brown, add ground pepper and saute on medium heat for 2 mins.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.