Potatoes Cooked in Mint and Tamarind from Anjula devi on Vimeo.

Anjula’s Potatoes Cooked in Mint and Tamarind

Preparation time 20 minutes, cooking time 25 minutes

Serves 4

Ingredients 

750 g potatoes, peeled and cut into 1 inch cubes (I love using Maris Piper potatoes for this dish)

Key Spices

1/2 tsp turmeric

1/2 tsp mustard seeds

1 tsp cumin seeds

1 tsp red chilli flakes

1 bay leaf

Warming Spices

1 tsp fennel seeds

1/4 tsp nigella seeds

1 tsp fenugreek leaves, soaked in 2 tbs of hot water

Other Spices

1/2 tsp asafoetida

1/2 tsp ajwain seeds

1 tsp mango powder

1 tsp dry mint leaves

Wet Ingredients 

3 tbs groundnut oil or vegetable oil

1 heaped tsp tomato paste

1 tsp pulped garlic

1 tsp pulped ginger

2 tbs pulped tamarind 

Rock salt or salt flakes to taste

2 tbs natural yogurt

Small bunch of fresh coriander, roughly chopped

Method

Parboil the potatoes in a large pan with a pinch of salt and the turmeric, this usually takes about 5 minutes.

Drain in a colander and place a kitchen towel over the top of the colander, so that the potatoes steam dry. Set aside.

Place a large sauté pan on a low heat and add the oil. Once the oil is warm, add the mustard seeds, fennel seeds, nigella seeds, asafoetida and ajwain. Stir well into the oil, then stir in all of the remaining key spices, and fry until fragrant.

Add the tomato paste, garlic and ginger. Stir and fry for 1 minute.

Add the potatoes, coat and stir really well. Ensure that the potatoes are cooked through, and a little crispy on the outside.

Add the fenugreek leaves, mango powder, mint leaves, and tamarind pulp. 

Cook for a further minute, remove from the heat, place a lid on the pan and leave for 10 minutes.

Add fresh coriander, and serve with chapattis and a little natural yogurt