*This recipe is gluten-free according to industry standards
Ingredients
- cumin seeds 1 tsp
- cloves 2
- green cardamon pods 2
- ground almonds 1 tbsp
- desiccated coconut ½ tbsp
- sesame seeds 1 tbsp
- ginger ½ a thumb-sized piece, chopped
- garlic 4 cloves, chopped
- green chillies 2, deseeded and chopped
- vegetable oil 6 tbsp
- new potaotes 750g, pricked all over with a fork
- onion 1 small, finely chopped
- ground turmeric ½ tsp
- greek yogurt 180g
- coriander a handful, chopped, to serve
Method
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Step 1
Cook the cumin seeds, cloves, cardamom pods, ground almonds, coconut and sesame seeds in a small pan for 2-3 minutes or until lightly toasted. Cool, then use a spice grinder or pestle and mortar to grind to a powder.
-
Step 2
Put the ginger, garlic, green chillies and 4 tbsp of water into a food processor and whizz to a purée. Stir into the spice powder.
-
Step 3
Heat the oil in a large, non-stick, lidded wok or frying pan and fry the potatoes for 10 minutes until really golden all over. Add the onions and fry for 5 minutes until soft and golden. Tip in the purée along with lots of seasoning, the ground turmeric, yogurt and 300ml of water. Mix well, put on the lid and simmer for 20 minutes or until the potatoes are just tender. Remove the lid and simmer for another 10-15 minutes or until the sauce has thickened. Season and sprinkle with coriander to serve.
Nutritional Information
- Kcals 408
- Fat 26g
- Saturates 5.6g
- Carbs 33.2g
- Sugars 5.5g
- Fibre 4.6g
- Protein 8.1g
- Salt 0.1g
