- YIELD: 4 Servings
- PREP: 5 mins
- COOK: 30 mins
- READY IN: 35 mins
Creamier than your standard Bombay Potatoes, these work beautifully as a stand alone dish, served with lots of steamed greens, or as a side to Dhaal. You could also use sweet potatoes, or even pumpkin, and add peas for a burst of colour!
Ingredients
- 1 tsp Yellow Mustard Seeds
- 1 tsp cumin seeds
- 1 tbsp coconut oil
- 1 large Brown Onion diced
- 2 cloves garlic minced
- 1 tbsp Ground Turmeric
- 1 tbsp garam masala
- 10 medium baby or kipfler potatoes cubed
- 400 ml coconut cream
- 400 ml crushed tomatoes
- 2 cups Baby Spinach Leaves
- Himalayan Rock Salt to taste
- Chopped Coriander to serve
Instructions
- Heat a large pot over medium heat, and add the mustard and cumin seeds. Cook, stirring, for 30-60 seconds, until fragrant and popping. Remove them and set aside
- Using the same pot, add the coconut oil, onions and garlic, and cook until tender- about 8-10 minutes, then add mustard and cumin seeds, turmeric and garam masala
- Add the potatoes, and stir to coat, cooking for 2-3 minutes. Add the coconut cream, and tomatoes and cook for 20-25 minutes or until potatoes are tender (add water if the potatoes begin to stick)
- Salt to taste, and add the spinach leaves. Allow them to wilt, and serve immediately
- CUISINE: Indian
- COURSE: Main Meals
- SKILL LEVEL: Easy
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