Indian potato curry

1 Servings

Ingredients

QuantityIngredient
15Baby potatoes
2Zucchini
Ghee for cooking
½Onion finely sliced
Pce ginger finely sliced
2Cloves garlic finely sliced
2Red onions finely sliced
2teaspoonsSweet paprika
1teaspoonCayenne pepper
Juice of 1 lemon
Salt and freshly grnd peppe
2smallsChillies seeded finely slicd
Fresh coriander leaves chpp
½teaspoonGaram masala
½teaspoonGround cumin
½teaspoonGround coriander
½teaspoonCayenne pepper
30Fresh peas podded
250Ml coconut cream
½bunchCoriander
300gramsNatural yoghurt
½Continental cucumber
½bunchFresh mint
2Ripe tomatoes
1teaspoonCayenne pepper
Salt and freshly grnd peppe
Juice of 1 lemon

Directions

ONION RELISH:

RAITA:

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.