This is a main dish to be served with dhal, rice, raita, pickles and chutneys if wished. Its from the encyclopedic ” In Praise of the Potato” by Lindsey Bareham.
Ingredients
- 900 g all purpose potatoes diced
- 4 tbsps oil or ghee
- 2 brown onions peeled and chopped
- 6 spring onions trimmed and chopped
- 6 plump garlic cloves peeled and crushed
- 1 fresh bay leaf
- 4 green chilli peppers chopped
- 3.5 cm piece fresh ginger peeled and finely chopped
- 1/2 tsp turmeric powder
- 175 g peas optional
- 1 cauliflower, divided into florets and stalk chopped into 2.5 cm pieces
- 6 tomatoes peeled and quartered
- 1 tbsp fresh coriander leaves chopped
- 2 tsps coriander seeds
- 1 tbsp cumin seeds
- 2 tsp sea salt
- 1/2 tsp black pepper
Servings:
Instructions
- Melt the oil or ghee over a low to moderate heat and cook the onions until soft, then add the spring onions and garlic and continue to cook . Add the bay leaf, pepper, chillies, ginger, turmeric and salt.
- Stir fry for a couple of minutes then add the potatoes and, stirring occasionally, saute for 10 minutes.
- Add the remaining ingredients and 275 ml hot water. Cook gently for 15-20 minutes until all the vegetables are tender.
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