A rich spicy Pakistani curry made with baby potatoes, tomatoes and coconut.
Can be used as a side dish or just eaten with your favourite flat bread (ie: roti, chapati).
400 g baby potatoes, peeled, boiled and cut into halves
4 tbsp rice bran or other vegetable oil
8 whole dry kashmiri red chillies , broken into pieces
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp poppy seeds
1 tbsp fennel seeds
1 small piece of mace
1 inch stick cinnamon or cassia bark
6 to 7 black peppercorns
2 tbsp grated/desiccated dry coconut
1/2 cup grated onions
3 bay leaves
1 tsp ginger paste
1 tsp garlic paste
2 medium ripe tomatoes blended
salt to taste
3/4 cup milk
1 small bunch coriander, roughly chopped
Heat 2 tablespoons of the oil in a frying pan, add the potatoes and a pinch of salt. Mix well and sauté on a medium heat for 3 to 4 minutes. Tip the potatoes into a bowl and put aside. Wipe the frying pan clean.
Place the chillies, coriander seeds, cumin seeds, cloves, poppy seeds, fennel seeds, mace, cinnamon, peppercorns and coconut in a mortar and pestle, small food processo or spice grinder and grind to a powder, slowly add a small amount of water until the mix becomes a paste. Set to one side.
Add the remaining oil to the frying pan and place over a medium heat. Once hot, add the onions and sauté until they are opaque.
Add the bay leaves, ginger and garlic pastes and fry for a few seconds before adding the spice paste. Fry for a few seconds before adding a small amount of water if required – just to stop the mix from burning and sticking to the pan. Fry gently for around a minute, adding more water if required and stirring continuously to stop the masala from sticking.
Add the blended tomatoes and a pinch of salt, mix well and cook on a medium heat for 1 to 2 minutes, while stirring occasionally.
Add the potatoes and milk, mix well and cook for 2 to 3 minutes, while stirring occasionally.
Pour into a serving dish, garnish with the coriander and serve.