Indian potato curry

Yield: 1 Servings

Measure Ingredient
15 \N Baby potatoes
2 \N Zucchini
\N \N Ghee for cooking
½ \N Onion finely sliced
\N \N Pce ginger finely sliced
2 \N Cloves garlic finely sliced
2 \N Red onions finely sliced
2 teaspoons Sweet paprika
1 teaspoon Cayenne pepper
\N \N Juice of 1 lemon
\N \N Salt and freshly grnd peppe
2 smalls Chillies seeded finely slicd
\N \N Fresh coriander leaves chpp
½ teaspoon Garam masala
½ teaspoon Ground cumin
½ teaspoon Ground coriander
½ teaspoon Cayenne pepper
30 \N Fresh peas podded
250 \N Ml coconut cream
½ bunch Coriander
300 grams Natural yoghurt
½ \N Continental cucumber
½ bunch Fresh mint
2 \N Ripe tomatoes
1 teaspoon Cayenne pepper
\N \N Salt and freshly grnd peppe
\N \N Juice of 1 lemon



To make onion relish, in a bowl combine onion, spices, seasonings and lemon juice, then squeeze them with your fingers. Let sit for an hour. Just before serving mix through coriander to taste. In a saucepan of lightly salted water, boil potatoes, in their skins, until just cooked. Allow to cool, then cut them in half. Slice zucchini on the bias into 5mm thick slices. Heat a little ghee in a heavy bottomed saucepan, and saute onion, ginger, garlic and chilli until soft. Add spices and fry for 30 seconds. Add all the vegetables, toss well and add coconut cream bit by bit as they cook.

To make raita, put yoghurt in fine sieve and leave to strain for 15 mins. Grate cucumber with skin on. Chop mint leaves. Peel, seed and dice tomatoes. Combine vegetables with yoghurt and seasonings.

Chill. Chop coriander leaves. When vegetables are cooked and a thick sauce has formed, add coriander and lemon juice to taste.

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