Potatoes with ginger and spices

Name: Potatoes with ginger and spices
Yield: Serves 4-5
Cuisine: Indian
Ingredients: 4 level teaspoons cumin seeds; 1 rounded teaspoon ground turmeric; 3 level teaspoons ground coriander; ½ level teaspoon chilli powder; large handful of coriander leaves; 750 g Charlotte or other waxy potatoes; sea salt; 2 large cloves garlic; 2 tablespoons groundnut oil; 25 g butter; 3 cm piece fresh root ginger; 2 level teaspoons ground cinnamon

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

About

Although I’d had all sorts of good potatoes in Peru, it wasn’t until my first visit to India that I realised how well they go with spices. Now I often do them like this, even to accompany a Sunday roast. They are also good eaten at room temperature, drizzled with a little olive oil.

Ingredients

750 g Charlotte or other waxy potatoes
2 large cloves garlic
3

Asia
India
Side dish
Vegetarian
Gluten-free

Method

Cut the unpeeled potatoes roughly into 2 cm cubes and then steam or boil them until only just cooked through; drain well. Peel the garlic and ginger and chop finely together.

Heat the groundnut oil and butter in a large frying pan or a wok over a medium-low heat. Add the garlic and ginger a