I grew up with this dish, it used to be a wonderful alternative to the normal potato curry. I remember getting a fresh loaf of bread from the bakery to go with this, a simple warming meal. You can adjust the spice to taste. Since last year I have been making a large batch of the paste and freezing it for single use later. As a result this is a good recipe to put together whenever you are in a rush and fancy making something different to the norm. Apart from bread you can also serve this dish with rice and naan (Indian pitta bread) also, which makes a complete meal. I hope you enjoy it as much as my family and friends have for years …
Preparation :- 30 mins Cooking time:- 30 mins Serves 8
1 kg new potatoes or cut into big pieces if using normal potatoes – boiled
4 tomatoes chopped
1 cup boiled peas
4 tbsp ghee (clarified butter)
salt to taste
1/2 coconut finely grated
8 dry red chillies
2 tsp coriander seeds
2 onions chopped
2 tsp khus khus (poppy seeds)
3 sticks cinnamon
1) Boil the potatoes and peas until tender, drain and keep aside.
2) Heat a heavy bottom pan, once it is hot place the ingredients for the paste and roast until charred making sure to stir regularly. This will release the flavours and aromas of the spices, coconut and onions. After about five minutes it should be done.
3) Place in a food processor / grinder and grind into a fine paste, you may need to add a few spoons of water to do this.
4) In the same pan that was used to roast the ingredients for the paste, heat the ghee and place the potatoes. Let them brown in the ghee, this should take about 5 minutes, add the paste and cook for a further few minutes.
5) Add the chopped tomatoes and peas and cook for a further 5 minutes. Serve hot with bread or naan and rice.