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LOCATION: Recipes >> Indian >> Potato Curry 03

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Garam Masala Potatoes

1 tsp cardamom seeds
1 tsp nigella seeds
10 cloves
1 tsp black peppercorns
1/4 tsp freshly grated nutmeg
1/4 tsp ground cinnamon

Grind ingredients in a mortar and pestle. Store in a sealed
container away from direct light and for best results, use within
a week.


500g kipfler potatoes (or other waxy potato)
75g ghee, or 75 ml peanut or olive oil
1/2 tsp brown mustard seeds
1 tsp fresh ginger, finely minced
12 fresh curry leaves
1 green bird's eye chilli, finely minced
1/4 tsp nigella seeds
1 tsp coriander seeds, roasted and ground
1 pinch turmeric powder
sea salt and freshly ground black pepper
100g fresh peas
1 tsp garam masala
200g small spinach leaves

Chop potatoes if too large, use whole if very small. Boil potatoes
until just tender. Drain.

Heat 50g ghee or 50 ml oil in a wide-based pan (a wok is ideal),
add mustard seeds and fry until they begin to pop. Add curry leaves,
minced ginger and chilli and stir. Add nigella seeds, ground
coriander and turmeric, stir and cook 1 minute. Add salt to taste.
Add the still warm potatoes and toss to coat evenly with the spice
mix. Toss the peas into the spiced potatoes with a couple of pinches
of garam masala. Toss over heat for one minute. Place in serving
bowl.

Heat remaining ghee or oil in the pan over a gently heat, add
blanched spinach leaves and stir until warmed through. Season with
salt and pepper and sprinkle with a little garam masala. Place on
top of potato mixture.

Serve with basmati rice and sambals, for example, sambal oelek and
brinjal sambal.

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