Spicy Potato Curry Recipe

Ingredients

Serve 6

• 2 lb/1 kg potatoes, peeled and cut into bite-size pieces

• 2 scallions/spring onions, white and green parts separated, finely chopped

• 2 cloves garlic, finely chopped

• 1 fresh green chili pepper, seeded and finely chopped

• 1 tsp salt

• 2/3 inch/1 1/2 cm fresh ginger, peeled and sliced

• seeds from 2 cardamom pods

• 2 tbsp extra-virgin olive oil

• 1 tbsp butter

• 1 stick cinnamon

• 2 large tomatoes, chopped

• 1 tsp mustard seeds

• 1 tbsp garam masala

• 1/2 cup/125 ml plain yogurt

• 1 tbsp finely chopped cilantro/coriander

Method:

1. Cook the potatoes in a large pot of salted, boiling water for 15 minutes until almost tender.

2. Chop the white part of the scallions with the garlic, chili pepper, salt, ginger, and cardamom seeds in a food processor to make a paste.

3. Heat the oil and butter in a large frying pan over low heat. Add the spice paste and cook for 2 minutes.

4. Add the cinnamon. tomatoes, mustard seeds, and garam masala and cook for 5 minutes, stirring constantly.

5. Stir in the yogurt and cook for 2-3 minutes, or until the sauce has thickened slightly.

6. Add the potatoes and cook for 5-10 minutes, or until tender.

7. Transfer to a serving dish. Garnish with the green part of the scallions and cilantro. Serve hot.