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SPICY POTATOES

East Meets West: Celebrity Charity Cookbook
by Barbara Jayson, Jenny de Montfort

These potatoes add spice to any number of Western foods - fish, meat, chicken I also cook them as a delicious vegetable dish in an array of curries. Serve it with plain yoghurt and the contrast of crispy, crunchy poppadums.

Serves 4-6

1 kg potatoes, scrubbed (and peeled if you prefer)
3 tbsp sunflower oil
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
Piece of ginger about 8cm x 3cm, peeled and grated
450g tin chopped tomatoes
1 tsp ground cumin
1 tsp ground coriander
1/4 - 1/2 tsp chilli powder (or more to taste)


Chop the potatoes into small chunks, and steam or boil until cooked.

Heat the oil in a large, solid frying pan and when hot add the cumin and fenugreek seeds.

Stir; then add the ginger stir again and add the tomatoes.

Allow to cook for 2-3 minutes, then stir in the ground cumin, coriander and chilli and stir well.

Add the potatoes.

Stir in up to 250ml water as necessary and bring to the boil.

Simmer; covered, for 10-15 minutes until the potatoes are coated with a rich sauce.
 

 

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