KASHMIRI POTATO CURRY

• porsi: 4

Bahan-bahan

900g baby new potatoes, rinsed and

halved lengthwise

3 tbsp olive oil or ghee

2 tomatoes, chopped

2 small red onions, diced

1 red chilli pepper

1 garlic clove

2cm-piece ginger root, peeled and

chopped

2 cloves

1/2 tsp coriander seeds

1/2 tsp cumin seeds

I tsp turmeric

11/2 tsp salt

200g plain Greek yoghurt

To serve:

Fresh coriander

Rice or naan

Petunjuk

1 Prick each potato once or twice with the tines of a fork. Heat the oil or ghee in a non- stick pan with a lid over a medium-low heat. Once the oil is hot, add the potatoes, cover the saucepan with the lid and cook them for

6-8 minutes, turning occasionally, until they are lightly browned and blistering.

2 Remove the potatoes and sprinkle them with half a teaspoon of the salt. The potatoes should be almost tender but not completely cooked.

3 Place all the tomatoes, onions, chilli, garlic, ginger and spices in a blender and whizz until smooth.

4 Heat the rest of the oil in a pan with a lid over a medium-high heat. Add the tomato and spice mixture and cook for 3-4 minutes, stirring occasionally.

5 Reduce the heat to a gentle simmer and add the rest of the salt and the potatoes. Cover with the lid and cook for 15 minutes until the potatoes are tender but not mushy.

6 Stir in the yoghurt. Cook, stirring constantly to prevent burning, for two

minutes, then remove from the heat. Taste the sauce and season. Garnish with freshly chopped coriander leaves and serve hot with rice or naan.