Indian Potato Curry Recipe
Servings: 1
Ingredients
- 15 x Baby potatoes
- 2 x Zucchini Ghee for cooking
- 1/2 x Onion finely sliced Pce ginger finely sliced
- 2 x Cloves garlic finely sliced
- 2 x Red onions finely sliced
- 2 tsp Sweet paprika
- 1 tsp Cayenne pepper Juice of 1 lemon Salt and freshly ground peppe
- 2 sm Chillies seeded finely slicd Fresh coriander leaves chpp
- 1/2 tsp Garam masala
- 1/2 tsp Grnd cumin
- 1/2 tsp Grnd coriander
- 1/2 tsp Cayenne pepper
- 30 x Fresh peas podded
- 250 ml coconut cream
- 1/2 bn Coriander
- 300 gm Natural lowfat yoghurt
- 1/2 x Continental cucumber
- 1/2 bn Fresh mint
- 2 x Ripe tomatoes
- 1 tsp Cayenne pepper Salt and freshly ground peppe Juice of 1 lemon
Directions
- 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, till just cooked. Allow to cold, 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/fry onion, ginger, garlic and chilli till soft. Add in spices and fry for 30 seconds.
- Add in all the vegetables, toss well and add in coconut cream bit by bit as they cook. To make raita, put lowfat 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 lowfat yoghurt and seasonings. Chill. Chop coriander leaves. When vegetables are cooked and a thick sauce has formed, add in coriander and lemon juice to taste.
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