Indian: Potato Curry 03 by Recipe Cottage

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	Potato Curry 03

		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.