ALOO SABZI

• portioner: SERVES 4-6

Ingredienser

500g potatoes, peeled

2½ tsp ground coriander

1½ tsp deggi mirch chilli powder

1 tsp ground turmeric

1 tsp freshly ground black pepper

1½ tsp fine sea salt

50ml vegetable oil

1 tsp cumin seeds

⅓ tsp asafoetida

15g fresh root ginger, chopped

8g green chillies (2-3), stems removed

120g drained tinned chickpeas (½ x 400g tin)

1 tsp garam masala (page 356)

½ tsp dried fenugreek leaves, finely crumbled

½ tsp amchur

20g coriander leaves, chopped

30g butter

150g paneer, cut into 1cm cubes

40ml lime juice

TO SERVE

Coriander leaves, shredded

Chopped red onion

Full-fat Greek yoghurt

Lime wedges

Carrot and green chilli pickle (page 379)

Bedmi puri (page 370), optional

Vejledning

1. Boil the potatoes in salted water until just tender. Drain and allow to cool, then cut into small bite-sized pieces.

2. In a small bowl, mix together the ground coriander, chilli powder, turmeric, black pepper and salt. Set aside.

3. Place a large saucepan over a medium heat, add the oil and allow it to warm, then add the cumin seeds. Let them crackle for 20 seconds, then add the asafoetida and stir well. Toss in the chopped ginger and whole green chillies and stir again.

4. Add the dry spice mix and cook, stirring, for 1 minute, then pour in 700ml boiling water.

5. Add the cooked potatoes, crumbling about half of them in with your hands as you do so. Tip in the chickpeas, then turn the heat down to a lively simmer. Cook for 15 minutes, stirring regularly.

6. Add the garam masala, fenugreek, amchur and chopped coriander. Stir well and cook for a further 2 minutes.

7. Stir in the butter, paneer and lime juice, leave over the heat for 1 minute, then turn the heat off.

8. Serve the warm curry topped with coriander, chopped red onion and a spoonful of yoghurt. Accompany with lime wedges, carrot and green chilli pickle and bedmi puri if you like.

Note: If you are serving bedmi puri, prepare and roll out before you start the curry (to the end of step 4, page 370). Heat up the oil for deep-frying once the curry has finished simmering and deep-fry the stuffed puri just before serving.