Garam masala potato

Name: Garam masala potato
Cuisine: Australian
Ingredients: 2 teaspoons coriander seeds; 1 kg kipfler or other waxy potatoes, washed; ¼ teaspoon cumin seeds; 50 ml ghee; 1 teaspoon brown mustard seeds; sea salt; 1 teaspoon ground turmeric; ¼ teaspoon nigella seeds; 2 green bird’s-eye chillies, minced; 1 tablespoon minced fresh ginger; 2 tablespoons curry leaves; 1 teaspoon Kashmiri Garam Masala; ½ teaspoon amchoor powder; pinch of asafoetida powder

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This recipe celebrates the heavenly combination of warm spicing and the wonderful texture and flavour of creamy, waxy potatoes. It can be served as a vegetable dish or as one of a variety of spiced dishes or it can act as a strong support to red meats such as venison, kangaroo, beef, oxtail or liver.

Ingredients

¼ teaspoon cumin seeds
2 teaspoons coriander seeds
1 kg

Oceania
Australia
Side dish
Mediterranean
Vegetarian
Gluten-free

Method

Dry-roast cumin seeds and coriander seeds, separately, over gentle heat until fragrant. Cool, then grind to a fine powder.
Cut potatoes into 1 cm dice. Boil potato in hot, salted water until just soft and still holding its shape. Strain.
Meanwhile, melt ghee in a frying pan over moderate heat and fry mustard seeds until they start to pop. Add ginger a