Top Blog Recipes

22 Jan 2017

MUSTARD SEARED POTATO AND PEA CURRY

Aloo dum
Gorgeous comforting Indian food, every spoonful is almost a private moment in time, full of vibrant alive flavours where you can loose yourself in that oooh mmm moment of food pleasure and because I just love love love potato, it is such a rare treat for me as I am not an athlete so I can not eat potato in quantity very often so I save this kinda meal for a special treat and it stays so spectacularly awesome because of that.

The mustard oil is what makes this dish outstanding, it has a really Hot Hot Hot flavour quite like anything I have ever eaten, well so far!

Prep time 5 minutes / Cooking time 30 minutes


Ingredients
(serves 4)

Mustard Oil Fried Potatoes
4 large maris piper or king Edward potatoes peeled rough diced
1 tsp turmeric powder
50ml mustard oil

Aloo Dum Sauce
1 tbsp ghee
1 onion finely diced
2 cloves garlic finely diced
1 tbsp grated ginger
2 red chillies finely sliced
1 cup of petti pois peas
1 cup of water
1/2 tsp sea salt
1/4 tsp white pepper
1 tsp kashmiri chilli powder
1 tsp ground cumin seeds
1 tsp ground coriander seeds
1 tin tomato passata
1/2 lime juiced
1 1/2 tsp garam masala
2 tbsp fresh chopped coriander
(recipe below to make your own)

This can be a really quick cook if you have all your ingredients ready to go before you start...

First put a pan of water on and bring up to a simmer and place in the potato's you only want to cook them for around 7-10 minutes so that they are just starting to soften but still a little resistance from a fork prick.  Remove and drain and leave to one side.

While the potatos are simmering make the sauce.
Place your ghee in a deep skillet, add the onions and garlic and gently pan fry for five minutes, add the grated ginger, chillies, turmeric, Kashmiri chilli, ground cumin seeds, ground coriander seeds, sea salt, white pepper and mustard oil stir in well and leave to fry for a minute or so, next add the potato's and gently stir to coat all the potatoes well, now add the peas, cup of water and tomato passata leave to gently simmer for 10 minutes.

To finish add the lime juice and garam masala stir though evenly, taste and adjust the seasoning with salt and pepper if required sprinkle over the coriander and serve.  I like to serve this with spelt homemade flat breads and a cool coriander and cuecumber yogurt dip.

Cool Yogurt Coriander Dip
1 cup of yoghurt mixed with 2 tbsp chopped cuecumber and fresh coriander, thats it...

Home Made Spelt Flat Breads
500g spelt flour, 10g sea salt, 50g olive oil, 15g yeast (optional), 320g water, just mix all together until you have a springy dough ball, if you leave out the yeast then your ready to go just divide in to 10 balls, roll out into 6" in disks and dry fry in a hot skillet for around 1 minute each side, to keep warm wrap up in a tea towel.  If you are using yeast, leave the dough ball to prove for 1 hour covered, then as above.  Yeast gives the bread a more softer and elastic feel more, I don't use yeast as I enjoy the more robust texture of the flatbread.  Try both see what you think.

Garam Masala
2 tbsp cardamom seeds
1 tbsp black pepper
2 tbsp cumin seeds
2 tbsp coriander seeds
4 whole cloves
7 cm cinnamon bark
1 whole nutmeg 

Grind all the spices together, keep in a ball mason jar.

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