Friday, 1 July 2011

Spicy new potatoes with spinach and tomatoes

This is a lovely accompaniment to any meat or rice dish but also delicious with just a chapati and some mint and cucumber raita.

If you prefer a mild spice omit one of the chillies, for a really spicy dish add 1 more but make plenty of raita.
For the spicy new potatoes

700g new potatoes, boiled in salted water until tender
1 tbsp mustard seeds
1 tbsp cumin seeds
1 tbsp turmeric
1 tbsp vegetable oil
Salt and pepper
2" root ginger, peeled and grated
2 small red chillies, cut into thin strips
6 tomatoes, chopped
400g spinach, washed and cooked in a little salted water until wilted, then drained
1 tbsp chopped fresh coriander

Heat the oil in a heavy based pan, over a medium heat add the mustard and cumin seeds and cook for 1 minute until they begin to pop.  Add the turmeric and stir fry for a few minutes more.  Then add the ginger, tomatoes and potatoes, stir to combine then cook for 5-6 minutes more.


Test the seasoning and adjust as necessary.


Chop the spinach and add to the pan along with the chopped coriander and strips of chilli.  Stir gently to avoid breaking up the potatoes.


Serve hot with a freshly made chapati.


For the chapatis

280g chapati flour
1 1/2 tsp salt
220ml warm water


Sift the salt and flour into a bowl, pour in the water and mix to a soft dough.  Place the dough on a floured surface and knead for 10 minutes.  Cover the bowl with a damp cloth and set aside for at least 1 hour.

To make the chapatis

Take a piece of dough the size of a golf ball, place on a floured surface and roll out thinly to a large circle.  Heat a heavy based frying pan and cook the chapatis for 1 minute each side, if you press down the edges with a cloth bubbles will form.  Continue to cook the remainder of the dough and wrap the chapatis in a tea towel until ready to serve.

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