Masala potatoes

Name: Masala potatoes
Yield: Serves 4
Cuisine: Indian
Ingredients: 400 g/12½ oz potatoes, peeled and thickly sliced; 2 tablespoons ghee; 3 cloves garlic, finely chopped; 1 teaspoon finely chopped ginger; 2 small red birds-eye or serrano chillies, seeded and finely chopped; 2 small red birds-eye or serrano chillies, seeded and finely chopped; 1 teaspoon ground turmeric; 24 fresh curry leaves; 4 teaspoons Green Masala Paste; 2 tomatoes, cut into rounds; 1 tablespoon brown sugar; 2 teaspoons sea salt; 2 tablespoons fresh peas, blanched; 2 teaspoons Garam Masala; 1 tablespoon Fried Shallot Slices

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

400 g/12½ oz potatoes, peeled and thickly sliced
2 tablespoons ghee

Oceania
Asia
Australia
India
Side dish
Fish course
Pescatarian

Method

Cook potatoes in boiling salted water until just cooked. Drain.
Melt ghee in a saucepan and fry garlic, ginger and chilli. Add turmeric, curry leaves and green masala paste and fry for about 2 minutes, or until fragrant.
Add potato, tomato, sugar and salt. Simmer on low heat, stirring occasionally, for 10 minutes, or until tomato begins to soften. Add