From A Passion for Potatoes, Paul Gayler, Kyle Cathie Ltd, 2009.
I had made a spinach dish and wanted something that would go well with it. This dish, which seemed Indian, looked a good choice.
Two potatoes were placed in a saucepan of cold water, brought to the boil and then cooked for another 10 minutes. They were then cut into goodly sized pieces when cooled.
In a frying pan I dry-roasted a tablespoon of cumin seeds and a tablespoon of fennel seeds until their fragrance arose. They were then ground in a mortar and pestle and a little water added to make them into a paste.
A tablespoon of ghee was heated in the frying pan and a chopped onion was added and sautéed until beginning to turn golden. Another 2 tablespoons ghee were now added and 4 curry leaves and a teaspoon black mustard seeds. When the mustard seeds began to pop the spice paste was stirred in and cooked for a couple of minutes more.
Now the potatoes were added together with a teaspoon of turmeric and 4 tablespoons of desiccated coconut, a chopped red chill and water sufficient to half cover the potatoes. The pan was covered and cooking continued for another 10 minutes.
This was a satisfying spicy dish that went well with the spinach and cannellini beans.
Ease of cooking: ✔✔✔
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