This dish originates in Central India and is traditionally the only accompaniment to hot Indian bread for a hearty breakfast.
Ingredients
- 450 g potatoes (thickly sliced and boiled until tender)
- 1 tblsp vegetable oil
- 0.25 tsp mustard seeds
- 1 onion (sliced)
- 1 tblsp pataks tikka masala curry paste
- 1 tsp lemon juice
- salt, to taste
- fresh coriander to garnish
- for the garlic lover's dip:
- 4 tblsp crème fraiche
- 0.5 onion (chopped finely)
- 3 cloves garlic (peeled and chopped)
- 1 tblsp vinegar
- 1 tsp lemon juice
- 0.5 tsp sugar
- salt, to taste
- pepper, to taste
Method
- Heat the oil in a frying pan.
- Add the mustard seeds. When they begin to crackle add the onions.
- Cook for 5 minutes and add Patak's Tikka Masala Curry Paste.
- Stir well and sprinkle with water to prevent the mixture from sticking.
- Cook for a further 5 minutes before adding the potatoes.
- Once the Masala is cooked through (should take about 5 minutes) sprinkle with lemon juice and add salt to taste.
- Serve hot garnished with fresh coriander and fresh parathas.
- Mix all the ingredients together in a glass bowl. Eat with pappadums or and anything else you fancy.
Notes
Anjali's tip: I often cook this dish when entertaining and so I substitute the white onion for a red onion. It looks great.
