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Aloo Sikaa Hu-aA Masaladar

Spicy Roast Potatoes

Pat Chapman's Curry Club Indian Restaurant Cookbook

 

I invented these potatoes to go with a spicy turkey one Christmas.

 

Ingredients

1lb (450g ) potatoes, peeled and chopped

ghee

salt to taste

 

Spices 1

2 teaspoons cummin seed

 

Spices 2

1 teaspoon coriander, ground

1 teaspoon paprika

1/2 teaspoon chilli powder (optional)

1/2 teaspoon garam masala

 

Method

Using a pan with a close-fitting lid, par-boil the potatoes, until over half cooked, and drain well. Roughen the egdes by placing the lid on the pan, and shaking the potatoes hard inside the pan, or scratch them over with a fork to make shallow furrows.

In another pan, fry spices 1 gently in a tablespoon of ghee. Remove pan from heat and mix in the spices 2. Stir the potatoes into the mixture, and then transfer to the roasting pan and roast in the normal way.

You may need to baste them with more ghee, and sprinkle with a little salt.

Serves 4.

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