SIX

Potatoes

❶ SPICY SWEET POTATO WEDGES

PREHEAT the oven to 180°C/350°F/Gas 4.

CUT 2 large unpeeled sweet potatoes into wedges and place on a heavy-based baking tray.

CRUSH 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, ½–1 teaspoon red chilli flakes and 1 teaspoon salt, or to taste using a mortar and pestle.

MIX with 2 tablespoons oil. Scatter in 3 garlic cloves, lightly crushed with skins on, and toss everything together.

ROAST for 30–45 minutes, turning once.

❷ MUMBAI ALOO

HEAT 3 tablespoons oil.

ADD 1 teaspoon cumin seeds and 1 teaspoon mustard seeds and after 3–4 seconds add 500g diced cooked potato and 1cm piece peeled and grated ginger, ½ teaspoon ground turmeric, 1 teaspoon ground coriander, ½ teaspoon red chilli flakes, ½ teaspoon dry mango powder (amchoor) and ½ teaspoon salt.

GENTLY keep tossing together and at the same time crushing the odd potato with the back of a fork for 6–8 minutes.

GARNISH with 2 tablespoons finely chopped coriander and a large pinch of chaat masala.

❸ POTATO, PEAS AND TOMATO

HEAT 2 tablespoons oil in a frying pan over a low heat.

ADD 1 bay leaf, 1 teaspoon cumin seeds, 2 finely chopped garlic cloves and 1cm piece peeled and grated ginger.

MIX 2 tablespoons Caramelised Onion Paste, 1 tablespoon tamarind extract and 2 tablespoons tomato passata (puréed tomatoes); pour the mixture into the pan.

FRY for 2 minutes, add 1 teaspoon ground turmeric, 1 teaspoon garam masala, 1 teaspoon ground coriander and 1½ teaspoons salt.

STIR and cook for 1 minute.

ADD 100g frozen peas and fry for 1 minute, then add 250g diced cooked potato and cook all together stirring constantly for 3–4 minutes.

REMOVE from the heat and stir in 2 finely chopped fresh tomatoes.

❹ CRUSHED POTATOES

PLACE 500g peeled and chopped potatoes, together with a Three Whole Spice Bouquet Garni of crushed spices and 2 teaspoons salt in a large saucepan of water.

BOIL for about 8–10 minutes depending on size of the cubes. Once cooked through, drain and reserve. heat 1 tablespoon oil or ghee in a small frying pan, add ½ teaspoon cumin seeds and gently fry for 20 seconds.

ADD 55g finely chopped leek (white part only) and 1½ finely chopped garlic cloves and fry for 30 seconds over a low heat until caramelised.

POUR in 25ml coconut milk. Add to the potatoes, mix and mash everything together.

DRIZZLE with ghee or butter.

GARNISH with finely chopped coriander.

❺ STUFFED POTATO AND PEA CAKES

PULSE 85g peas, 25g paneer, 1 teaspoon grated ginger, ½ green chilli, ¼ teaspoon dry mango powder (amchoor), ¼ teaspoon garam masala, ¼ teaspoon salt and 1 tablespoon chopped coriander in a blender.

MIX 500g mashed potatoes, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground fennel, large pinch of chilli powder, ¼ teaspoon ground ginger, ½ teaspoon chaat masala, 1 teaspoon salt and 2 tablespoons cornflour together.

STIR together to mix. Oil your hands, take a heaped tablespoonful of the potato mix and place in the palm of your hand. Flatten and place 2 teaspoonfuls of the paneer and pea mix in the middle. Fold in all the sides and roll into a ball then flatten slightly. Repeat.

HEAT 100ml oil in a frying pan. Fry 2–3 cakes at a time for 2–3 minutes on both sides until golden brown.

❻ FIVE-SPICED POTATO SALAD

HEAT 4 tablespoons oil in a heavy-based frying pan over a medium heat.

ADD 1 teaspoon panch phoran, then after about a minute of stirring add 500g halved, baby potatoes. Next, add 1 teaspoon ground turmeric, 1½ teaspoons garam masala or ground cinnamon (optional), 1 teaspoon red chilli flakes and sea salt, to taste.

FRY and keep stirring for 2 minutes. Pour in 25ml water, cover and simmer over a low heat for 8–10 minutes. Remove the lid, turn up the heat and cook, stirring until the water has completely evaporated and the potatoes are cooked through and starting to sizzle and fry.

REMOVE from the heat and gently stir in 2 finely chopped tomatoes and 1 tablespoon each of finely chopped fresh mint and coriander.

GARNISH with whole coriander and mint leaves.