Prep: 10 min / Cook: 40 min
SERVES 4
We are proud of Suma’s working relationship and friendship with the award-winning vegetarian
restaurant Prashad. Here they share a real taste of India that can be easily rustled up as a quick and healthy alternative to a takeaway. Cumin and mustard seeds bring a prominent earthiness to this
dish, and the tomatoes create the all-important sauce. Serve with basmati rice and chapattis.
Ingredients
- 100 ml sunflower oil
- 2 tsp sunflower oil
- 1 tsp mustard seeds
- ¼ tsp asafoetida
- 4 red-skinned potatoes or waxy, peeled cut into 1cm cubes
- 3 ½ tsp ground coriander
- ½ tsp ground cumin
- 2 tsp salt
- 1 tsp sunflower oil
- 1 tsp turmeric
- 2 ½ tsp chilli powder
- 2 handfuls fresh coriander, washed finely chopped
- 4-5 vine tomatoes, washed & cut into 2cm cubes
- 225 ml boiling water
Optional serving suggestions
Basmati rice
Chapattis
Method:
- Heat the sunflower oil in a large thick-based frying pan over medium heat for 2 minutes. Add the cumin seeds and swirl through the oil. As soon as they start to froth, add the mustard seeds. Once the mustard seeds start to pop, reduce the heat to low and stir in the asafoetida.
- Add the potatoes, stir through and cook uncovered for 1 minute. Keep stirring and, once all the potatoes are coated in the infused oil, stir in the ground coriander, ground cumin, salt, sugar, turmeric, chilli powder and a handful of fresh coriander. Cover and cook for 8 minutes, giving everything a good stir halfway through.
- Mix in the tomatoes and boiling water, turn the heat up to medium, bring to a simmer and cook covered for 6-7 minutes.
- Now check the potatoes: they should be lovely and soft; if not, cook for a further 1-2 minutes.
- Remove from the heat and leave to rest covered for at least 10 minutes to allow the flavours to infuse.
- Reheat over medium heat until piping hot, then sprinkle with the remaining fresh coriander.
- Serve with basmati rice and chapattis.
Thanks to Prashad for this recipe