“These simple spiced potatoes
are one of the most popular Indian side dishes.”
~ Manju Malhi
When I cook a curry at the weekend, there’s usually a portion left.
This becomes the side dish and these spicy potatoes are the main attraction!
A few ingredients…a few spices.
First, par-cook the potatoes.
- 450g potatoes, cut into small cubes
- 2 tbsp groundnut oil
- 1 garlic clove
- Fresh ginger, grated
- 1 shallot, diced
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp chilli powder
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 4 plum tomatoes, halved
- Sprinkle of garam masala
- Fresh coriander leaves
I love using aromatic seeds in my cooking!
Take care, the seeds will pop!
In with the shallots and the mashed garlic and ginger.
Look at the amazing colour of the ground spices!
- Place the potatoes in cold water and bring to the boil, cook for 5-8 minutes and drain.
- Mash the garlic and ginger to form a paste.
- Heat a large pan, add the oil and once hot, add the cumin and mustard seeds, until they start popping in the pan.
- Add the chopped shallot and cook for a minute, then the mashed ginger and garlic, the ground spices and sauté everything gently for 1-2 minutes.
- Add the halved tomatoes, stir well and cook for 3-4 minutes.
- Tip in the potatoes, sprinkle on the garam masala and cook to absorb the flavours.
- Check the seasoning, stir in the coriander and serve.
Choose your favourite tomatoes… add more if you like!
Final sprinkle of garam masala; the essential warming spice,
and start adding the fresh coriander.
Perfect with my left-over Lamb Curry.