Spicy potatoes

Method

1. First make the masala. Blend together the masala ingredients in a blender to form a thick, smooth paste, adding a little more vinegar if necessary.

2. Mix the masala paste with the diced potato. Set aside to marinate for 1 hour.

3. Heat the oil in a large, thick-based, non-stick frying pan. Add the curry leaves, garlic, green chillies and paprika. Cook stirring for 2-3 minutes.

4. Add the marinated potato together with the masala paste. Fry over a high heat for 5 minutes, stirring often.

5. Add just enough water to cover the potatoes. Bring the water to the boil, cover the pan, reduce the heat and simmer for 10-15 minutes, stirring now and then, until the potatoes are just tender and the sauce is thick and glossy.

6. Uncover the potatoes, turn up the heat and cook briskly for 2-3 minutes, stirring often. Season with salt and sprinkle with chopped coriander. Serve.

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Ingredients

450g Potatoes, peeled and cut into 1cm dice
2 tbsp sunflower oil
6 curry leaves
half a head of Garlic, minced
2 green chillies, de-seeded and finely chopped
1 tsp Paprika
Salt
3 tbsp finely chopped fresh coriander leaves

For the masala:

4 dried chillies, cut up and soaked in 1 and a half tbsp of malt vinegar until softened
1 tsp Cumin seeds
4-5 garlic clove, peeled
Half a tsp ground turmeric

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