- 4 Golden Kings potatoes, peeled and halved
- 1 piece of fresh ginger, roughly chopped
- 4 garlic cloves, roughly chopped
- 4 tomatoes, skinned, quartered and deseeded
- 1 large onion, thinly sliced
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tsp ground coriander
- 1 pinch of turmeric
- 1 tsp garam masala
- 1/2 tsp chilli powder
- 150g of natural yoghurt
- 1 tbsp of tamarind paste
- green chillies, sliced
- 1 handful of fresh coriander, chopped
- oil, for cooking
- salt
Crispy onions
- 1 large onion, sliced
- oil, for deep-frying
First, make the crispy onions by heating vegetable oil to a depth of 1 cm in a high-sided frying pan or saucepan. Add the sliced onions and fry until deep golden brown – a few minutes. Drain on kitchen paper – they will crisp up as they cool
- 1 large onion, sliced
- oil, for deep-frying
Cook the potatoes in boiling salted water until just tender, then drain and allow to steam dry
Combine the ginger, garlic and tomatoes in a small blender and whizz to a paste
- 1 piece of fresh ginger, roughly chopped
- 4 garlic cloves, roughly chopped
- 4 tomatoes, skinned, quartered and deseeded
Heat a splash of oil in a frying pan over medium heat and add the onions. Cook until golden and caramelised – around 30 minutes
- 1 large onion, thinly sliced
Set aside, then heat another splash of oil and add the whole spices. When the mustard seeds pop, add the paste from the blender along with the ground spices and cook for 5–10 minutes, stirring
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tsp ground coriander
- 1 pinch of turmeric
- 1 tsp garam masala
- 1/2 tsp chilli powder
Add the potatoes, allowing them to cook for a few minutes more
Season the yoghurt with salt, then fold through the tamarind paste
- 150g of natural yoghurt
- 1 tbsp of tamarind paste
Spread the yoghurt over a serving plate and top with potatoes, sliced green chilli, crispy onions and coriander
- green chillies, sliced
- 1 handful of fresh coriander, chopped