Shahi potato curry

The Potato curry is a much loved dish in Indian food. The usual Bombay potatoes always appears on an Indian menu.
I thought I would make this curry tangy and spicy, with the warmth of ginger that comes through with every mouthful. The aromatic Shahi masala transforms this potato curry with its blend of cardamom, pepper, nutmeg, mace and star anise to name but a few, into a stunning and original new potato curry ~ Enjoy x

INGREDIENTS

15 new baby potatoes
1 medium onion
3 garlic cloves
1 inch piece of ginger peeled
1 small green chilli
1 1/2 tbsp sunflower oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2 cloves
pinch of asafoetida
200g tomato passata/crushed tomato
1 level tsp salt
1 heaped tsp shahi masala
1/2 tsp garam masala
2 tsp ground cumin & coriander powder
pinch of turmeric
1/2 tsp paprika
1/4 tsp sugar
A little water

METHOD

1. Parboil the potatoes until slightly tender, should take about 10-12 minutes. Drain and crush potatoes a little and set aside

2. Grind the onion, ginger, garlic and chilli in a food processor to a paste consistency

3. Heat oil in a large saucepan with the mustard, cumin seeds, cloves and asafoetida. Once seeds start to pop mix in the onion paste. Throw in the salt this will stop the paste from catching. Reduce to a low flame and cook for 2 minutes

4. Sprinkle in the rest of the dry seasoning, cook and cover for a further 5 minutes.

Pour in the tomato passata and stir in sugar, to take the edge off the acidity from the passata. Bring to a boil and reduce to the lowest flame, cover and cook for a further 5 minutes

5. At this point you may need to add a little water to loosen out the sauce. Combine the par boiled potatoes into the sauce and gently combine, avoiding breaking the potatoes. You may wish to crush them a little further to ensure better infusion of flavours

6. Cook curry covered on a low flame for 20 minutes stirring occasionally. Once done serve with buttered pitta bread

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Spicy Spinach & Cheese Omelette

How lovely is it that the tables have turned and you are able to cook for your parents now. It was so lovely when my mum came to spend time with me last Friday and requested me to make her a spicy spinach and cheese omelette! She loves loves chilli, don’t know where I  get that from? 😉

So to heat up the flavours, I decided to shallow fry off the 2 chillies in the oil base.  This way the oil started to infuse the spicy heat and this then transferred itself to the whole yummy omelette!  Such a simple and tasty dish yet so satisfying.  Mum was happy and so was I!
Here’s to more foodie requests from our families for us to make for them!

INGREDIENTS

2 eggs
1/2 cup shredded spinach
1/3 cup grated mature cheddar cheese
1 green chilli finely chopped
1 tbsp milk
Salt to taste
1/3 tsp ground cumin powder
Pinch of turmeric powder
1 tbsp olive oil

METHOD

Heat the oil in a non stick frying pan on a low heat. Beat the eggs and milk with a fork. Add the rest of the ingredients and combine well

Pour into the frying pan and still on a low heat let it set. Once set, place a lid or plate onto the pan so that the top of the omelette cooks in its own steam

Wait a few minutes, making sure all of it is cooked through

Serve with some buttered toast and savour the spiciness!