Potatoes with curry leaves and turmeric

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen

By Sumayya Usmani

Published 2023

  • About

A recipe I created from the need for more uses for a glut of curry leaves, this was inspired by childhood trips to my Dadi’s home. I usually eat this rustic dish with chapattis or parathas.

Ingredients

  • 500 g (1 lb 2 oz) small baby potatoes
  • 1

Method

  • Boil the potatoes until cooked through, but not overdone and falling apart. Drain well, then toss them with the turmeric and salt.
  • Put the oil into a saucepan and place over medium heat. When it is hot, add the mustard, cumin and nigella seeds and stir until they begin to pop. Add the red chillies and stir for a few seconds, then add the fresh curry leaves – stan