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

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
Gluten-free
Vegetarian
Mediterranean

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

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