Shahi potato curry

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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

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

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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

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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

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

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Crispy garlic potatoes

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One of my ultimate comfort foods are jacket potatoes and roast potatoes come a close second. I love working with garlic so decided to infuse these potatoes with garlic and chilli oil to give a bit of heat. Makes an excellent side to any dish of your choice. I especially enjoy the crispy bits!

INGREDIENTS

15 new potatoes
2 cloves garlic crushed
2 tbsp olive oil
1/2 tsp salt
1/2 tsp paprika or chill powder if more heat required

METHOD

1. Preheat the oven to 200c/400f/gas mark 6, place an oven tray in the oven. Par boil the potatoes for 10 minutes. Drain and crush the potatoes a little with a potato masher

2. Carefully take out the tray from the oven and pour in the olive oil. Add the salt, paprika or chilli powder and garlic. Slowly put the potatoes in the tray and coat in the garlic chilli oil thoroughly

3. Place tray back in the oven for 25-30 minutes. Check to make sure they are golden and crispy. Serve as an accompaniment to any dish