- Preparation and cooking time
- Serves 5
A restaurant dish and probably a hybrid of some of India’s more popular home-grown potato recipes. Great with everything.
- Salt to taste
- 3 large potatoes (around 900g in total), halved
- 15g root ginger, peeled weight, or 5g of pickled ginger.
- 3 garlic cloves, peeled
- 2 large-ish tomatoes, one quartered, the other cut into slim wedges
- 4 tbsp vegetable oil
- ¾ tsp cumin seeds
- 1 tsp mustard seeds
- 1 large onion, roughly chopped
- 2/3 tsp turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- ½–¾ tsp chilli powder
- Large handful of chopped coriander leaves
- STEP 1Bring a large pot of water to the boil and salt it well. Place in the potatoes and boil until just tender (up to 30 minutes). When cool enough to handle, peel and chop into 2.5cm cubes.
- STEP 2Blend together the ginger, garlic and quartered tomato until smooth.
- STEP 3Heat the 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 minutes or until the garlic smells cooked. If you are not sure, taste; it should seem harmonious.
- STEP 4Add the tomato wedges, 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.