This simple Indian side dish can also be served as a main course when you add cauliflower and peppers to make it a bit more substantial.
It is the perfect side dish to any curry especially if making a meal for friends where you are making a couple of different curries.
Small salad potatoes – 1kg
Fresh ginger – 1 inch piece peeled and finelly chopped
Garlic cloves – 4, finely chopped
Fresh coriander leaves – good bunch chopped
Fresh Mint leaves – 15 chopped
Fresh Red Chilli – 1 use half if you like it mild
Sugar – 2 tbsp
Onion – 1, peeled and thinly sliced
Tin chopped tomatoes – 1
Dried Coriander – 1 tsp
Dried Cumin – 2 tsp
Garam Masala – 2 tbsp
Dried Ginger – 1 tsp
White pepper – 1 tsp
You will need – 1 medium pot, 1 deep pan, pot or wok, 1 sharp knife, 1 chopping board and 1 wooden spoon or similar
Peel the spuds if you prefer . I left the skin on mine.
Heat the pan
Add all the dry ingredients plus the ginger, garlic and chopped red chilli and cook for about 1 minute.
Add the oil then the sliced onions and cook for 1 minute more add the chopped tomatoes and sugar and simmer for 10 minutes
Boil the potatoes in salted water until just about cooked. Remove and drain the water.
Place the spuds in the pot with the sauce you just made then give it a good mix.
Serve with the chopped coriander and mint on top.