This spicy potato curry makes an ideal accompaniment to an Indian meal. Use a firm variety like Desiree so that the potato holds its shape while cooking. For a change you could also try adding some cooked cauliflower or shredded spinach in the last few minutes of cooking.
This recipe was created by Luke Willcox - New Product Development team.
SEASON
Autumn/Winter
COMPLEXITY
Simple
PREPARATION TIME
15 minutes
COOKING TIME
45 minutes
SERVES
Serves 3
Ingredients
2 large potatoes (Desiree works well, but any firm all-rounder would be good too)
1 medium onion, peeled and finely sliced
4 tbsp oil, (sunflower oil carries spices well)
¼ tsp whole mustard seeds
1 green chilli, de-seeded and finely chopped (more if you like it fiery)
¼ tsp turmeric powder
2 garlic cloves, peeled and crushed
Small handful of chopped coriander leaves
Sea salt and black pepper to season
Method
1
Peel the potatoes then cut in to large dice and boil or steam for 10 minutes, or until slightly tender.
2
Heat the oil in a pan on a medium heat setting. To check that the oil is hot enough, sprinkle in a few mustard seeds. If they pop the oil is ready.
3
Add the remainder of the mustard seeds. Then add the chilli and turmeric powder to the sizzling seeds.
4
Fry this pungent mixture of oil and spices for a minute or so, then add the onion and garlic and fry for 5 minutes to soften.
5
Add the potatoes and fry gently for about 10 minutes, stirring frequently so that the potatoes are smothered in seeds, and have a crispy golden coating.
6
When the potatoes are cooked, stir in the coriander and serve.
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