Transform the humble spud into an exotic spiced dish with the traditional flavours of India.
How long will it take?
What’s the serving size?
What do I need?
1kg washed potatoes, chopped into 2.5cm cubes
15g ginger, peeled
3 garlic cloves
2 tomatoes, one quartered, the other cut into slim wedges
¾ tsp cumin seeds
1 tsp mustard seeds
2/3 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
½ tsp chilli powder
Large handful of chopped coriander leaves
Salt to taste
How do I make it?
Bring a large pot of water to the boil and salt it well.
Place potatoes in the pot and boil until just tender. Drain potatoes and set aside.
Using an electric blender or stick mixer, blend together ginger, garlic and quartered tomato until smooth.
Heat oil in a large non-stick frying pan. Add the cumin and mustard seeds and, once the cumin starts to darken, add the onion.
Cook for a minute before adding the ginger and garlic mixture, the ground spices and salt. Sauté gently for one to two minute or until the garlic smells cooked. If you aren’t sure, taste it; it should seem harmonious.
Add the tomato wedges, stir well and cook for 3-4 minutes.
Tip in the potatoes and cook for 5 minutes to absorb the flavours. Check the seasoning, stir in the chopped coriander and serve.