A pinch of chilli powder 2 tsp whole cumin seeds
1 Boil the potatoes in their skins until they are cooked. Allow to cool and cut them into 1cm cubes.
2 Drain the chickpeas and set aside.
3 Peel and chop the ginger and garlic. Remove the stalks from the chilies and chop fi nely. Blitz in a food processor until a paste is formed. Set aside.
4 Heat the oil in a frying pan and add the cumin seeds.
5 Next add the ginger, garlic and chilli paste. Allow to brown, then add the potatoes and chickpeas and stir.
6 Add the dry spices, turmeric, coriander and cumin, lemon juice and salt and cook through.
7 Serve in a large bowl, garnished with the fresh coriander, chopped tomatoes and red onion. Serve with tamarind chutney and yoghurt chutney.
www.sweetcumin.co.uk
DHAL MAKHANI The ultimate statement dhal dish, Dhal Makhani traditionally takes hours to cook, but good quality pre-cooked pulses work just as well.
SERVES 4
1 large onion, roughly chopped 2.5cm piece ginger, peeled and roughly chopped 4 garlic cloves, roughly chopped 1 small green chilli, roughly chopped 1.5 tsp garam masala 1 bay leaf
1 tsp cumin seeds
VEGETARIAN Opti on
2.5cm cassia or cinnamon stick 1 black cardamom, slightly crushed 1.5 tsp dried fenugreek leaves Quarter of a tsp ground turmeric 100g cooked whole black urad, reserving half a tbsp 100g cooked kidney beans, reserving half a tbsp 2 tsp tomato purée 1 tsp salt, or to taste 3 tbsp ghee or oil
TO GARNISH: 1 tsp ghee
Half a tbsp double cream 1 tbsp fi nely chopped coriander
1 Heat 1 tbsp of the ghee or oil in a large frying pan over a low-medium heat and fry the onion, garlic, ginger and green chilli for 7–8 minutes until soft and golden brown. Cool slightly, then with a slotted spoon place in a blender together with the reserved urad and kidney beans, the tomato purée, fenugreek
leaves and 50ml water and blitz to a smooth paste.
2 Heat the remaining oil in a frying pan over a low-medium heat. Add the cumin seeds, cassia or cinnamon stick, bay leaf and black cardamom and fry for 20 seconds. Add the onion and bean paste and stir-fry for 2 minutes.
3 Add the turmeric, garam masala and salt and fry for 1 minute.
4 Next, add the kidney beans, urad dhal, coriander and 100–120ml water, then cover with a lid and continue simmering for 10 minutes, or until thick and creamy.
5 Turn off the heat and drizzle with the ghee and cream and garnish with chopped coriander.
NOTE: Combining a small amount of boiled kidney beans with caramelised onions, garlic and ginger helps to create a thick, silky and smooth base. This paste can be made a day in advance.
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