Spiced Indian potatoes
Introduction
A spiced potato recipe from veg-box member Charissa. A great way to liven up your veg-box potatoes and by swapping the chilli for mild curry powder it’s flavoursome without being spicy.
Ingredients
1 kg Potatoes
1.5 tsp salt
6 garlic cloves, crushed to a paste
Thumb sized piece of ginger, minced into a paste or very finely diced
2 tbsp Tomato paste
0.5 tsp mild curry powder (swap for chilli powder if you want to make it spicy)
0.5 tsp panchporan (Indian 5 spice)
2 tbsp vegetable oil
handfull of coriander
a pinch of chaat masala
Method
- Cut potatoes into bite sized pieces and boil in salted water till tender but not falling apart.
- Mix together the garlic paste, ginger paste, tomato puree, curry powder and 0.5 tsp of salt.
- Heat the oil in a large pan over a medium heat. Add the panchporan to the pan. Wait for the spice seeds to pop before adding the garlic, ginger, tomato and curry powder mixture. Cook, stirring, for a few minutes until the oil separates and the mixture has darkened.
- Add the diced potatoes to the pan and coat them well with the garlic, tomato and spice mixture.
- Turn the heat to low, cover the pan and cook for 5 minutes.
- To serve, sprinkle over a little chaat and garnish with coriander leaves.