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Ingredients
1 kg potatoes peeled and roughly cut into cubes about 1.5cm x 1.5cm 15g root ginger, peeled weight 3 garlic cloves, peeled 5 large-ish tomatoes 4 tbsp vegetable oil 1 tsp cumin seeds 1 tsp mustard seeds 1 large onion or 2 medium onions, roughly chopped 1 tsp turmeric 2 tsp ground coriander 1 tsp garam masala 1 tsp salt ½–¾ tsp chilli powder Large handful of chopped coriander leaves
Method
Add potatoes to a large pan of water with a tablespoon of salt added and bring to the boil. Once the water is boiling cook for about 11-12 minutes, until the potatoes are just tender. Remove from the heat and drain. Blend together the ginger, garlic and 3 of the tomatoes after cutting them into quarters, until smooth. Heat the oil in a large non-stick frying pan. Add the cumin and mustard seeds and, once the cumin starts to darken and mustard seeds start to pop, add the onion. Cook for a few minutes until the onions start to soften. Do not let them start to brown. Now add the ginger and garlic mixture, the ground spices and salt. Sauté gently two to four minutes, until the garlic smells cooked. Cut the other 2 tomatoes into about 8-10 slim wedges and add them, stir well and cook for three to four minutes. Tip in the potatoes and cook for three to five minutes to absorb the flavours. Check the seasoning, stir in the chopped coriander and serve.
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