Spiced potatoes recipe
- Cuisine: Indian
- Serves 4 as a side dish
Ingredients½ tsp fenugreek seeds
800g potatoes, such as royal blue or desiree
2 tbsp ghee (clarified butter)*
½ tsp black mustard seeds
½ tsp nigella seeds
½ tsp fennel seeds
½ tsp cumin seeds
½ tsp ground turmeric
¼ cup coriander leaves, chopped
1 long green chilli, thinly sliced
Mango chutney (optional), to serve
PreparationSoak fenugreek seeds in 2 tbsp water in a small bowl for at least 3 hours. Drain well, then, using a mortar and pestle, lightly crush.
Bring a large saucepan of salted water to the boil and cook potatoes for 10 minutes or until just tender. Drain. When potatoes are cool enough to handle, peel off skin. Roughly cut into cubes.
Heat ghee in a frying pan over medium heat. Add all the spices and cook, stirring, for 30 seconds or until fragrant. Add potatoes and cook, stirring occasionally, for 10 minutes or until heated through and well coated. Scatter over coriander leaves and chilli, and serve immediately with mango chutney, if desired.
*Ghee, from supermarkets, can be heated to higher temperatures than most other fats and oils without burning.
As seen in Feast magazine, Issue 7, pg150.
Photography by John Laurie.
If you enjoyed this Spiced potatoes recipe then browse more Indian recipes, side dish recipes, vegetarian recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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Red wine or white wine?
The general rule with wine is that red wine, with its richer and deeper flavours, is a great accompaniment to red meats, while white wine works well with white meats (fish and chicken). However take time to experiment, there are plenty of exceptions to the rules and with wine the rules are definitely made to be broken.
Chocolate with no added sugar. Generally composed of 55 percent cocoa butter and 45 percent chocolate mass from the bean. Also known as baking chocolate.