A rich, spicy and creamy vegetarian curry from Asma Khan.
Ingredients
- 1 kg large white potatoes such as Maris Piper unpeeled,
- 6 green chillies roughly chopped (seeds optional)
- 1 x 4cm fresh ginger roughly chopped
- 2 tbsp vegetable oil
- 1 tsp black mustard seeds
- 12 fresh curry leaves
- 1 tbsp cashew nuts
- 2 large onions roughly chopped
- 1 tsp ground turmeric
- 1 tsp salt
- ½ tsp sugar
Servings:
Instructions
- Place the unpeeled potatoes in a large saucepan that has a lid and fill with water. Bring the water the the boil over a medium-high heat.
- Reduce the heat to low–medium and keep on a low, rolling boil for 20–25 minutes. The cooking time for the potatoes will vary according to their variety, size and quality. Test the potatoes to check that they are cooked.
- Using the point of a sharp knife or skewer, pierce the middle of the largest potato. The potatoes should be tender, but not falling apart. Once the potatoes are cooked, drain them in a colander and leave to cool.
- When they are cool enough to handle, remove the skins, then cut the potatoes into 2.5-cm/1-inch cubes and set aside.
- Using a food processor or blender, blend the green chillies and ginger together to make a paste. If you want to reduce the heat of this dish, remove the chilli seeds. Set aside.
- In a frying pan with a lid, heat the oil over a medium heat. Add the mustard seeds to the pan followed by the curry leaves and cashew nuts and cook until the cashew nuts darken in colour.
- Add the onions and cook until soft and translucent, but not coloured. Add the reserved chilli and ginger paste to the pan along with the ground turmeric, salt and 200ml/7fl oz water, bring to the boil, cover, and simmer for 10 minutes.
- Remove the lid and add the diced potato. Bring the mixture back to the boil, then lower the heat, add the sugar and cook, covered, for a further 10 minutes.
- If there is any excess water in the pan, remove the lid and cook over a high heat until the potatoes have a glossy sheen. Before serving, taste to check the seasoning and adjust with more salt or sugar as necessary.
Share this Recipe
Powered byWP Ultimate Recipe