Aprox 6 small to medium new potatoes
(I use charlotte when available but any are fine)
3tbsp vegetable oil
1 tbsp Ghee
1 Onion finely chopped
1 tbsp Garlic and ginger paste
1 Green chilli finely chopped
(More if you prefer a good chilli kick)
1 tsp Black mustard seeds 1 tsp Cumin seeds
1 tbsp Tomato purée
1 tsp Ground cumin
1 tsp Ground coriander 1 tsp Garam masala
1 tsp Turmeric
1 tsp Salt or to taste
Handful of fresh coriander leaves chopped
Bring a pan of water to the boil and add the potatoes with their skin on. Simmer for around 15 minutes until the potatoes are cooked but still firm in the middle with a slight bite. Cool them in cold water then remove the skins and cut the potatoes into good bite size pieces.
Heat 1 tsp ghee and 2 tbsp of the oil in a pan then add the black mustard seeds and cumin seeds and let them crackle for a few seconds,
Add the chopped onion and cook until it turns to a nice golden caramel colour,
Add the garlic and ginger paste together with chopped green chilli and cook down for aprox 2 minutes.
Add the ground coriander and cumin and half of the turmeric and salt to taste. Give it all a good mix and fry for about 15 to 30 seconds
Add the tomato purée and about 150ml water, give everything a good stir then turn up the heat a little and cook until the oil starts to separate around the sides and the sauce thickens.
Heat a separate pan and add the rest of the ghee and remaining 1 tbsp of the oil and the other 1⁄2 tsp turmeric.
Give it a good mix up then add the potatoes and fry them until they are just starting to crisp on the outside then add them to the sauce and give them a good stir.
Add a little more water if the sauce looks too thick, stir and cook for another couple of minutes to allow the potatoes to take on the flavour of the sauce
Once they are cooked through, stir in the garam masala and garnish with the fresh coriander.
When you add the potatoes to the sauce I often add a medium sized tomato or two cut into quarters just to add another flavour but that’s optional.