Ingredients:
600 gms potatoes
1/2 tsp turmeric
1 tsp salt
Juice of half a lemon
400 mls whole fat yoghurt
150ml cream
1 ½ tbsps grated ginger
4 cloves garlic, minced
1 tbsp green chile, diced fine
1 tsp salt
¼ tsp mace or grated nutmeg
¼ tsp ground cardamom
1 tsp sugar
2 tsps melted butter
1 tsp ground black pepper
3 tbsps grated cheddar cheese
1 medium onion, grated
1 cup of water
½ tsp cumin seeds
Fresh mint, to garnish
Method:
600 gms potatoes
1/2 tsp turmeric
1 tsp salt
Juice of half a lemon
400 mls whole fat yoghurt
150ml cream
1 ½ tbsps grated ginger
4 cloves garlic, minced
1 tbsp green chile, diced fine
1 tsp salt
¼ tsp mace or grated nutmeg
¼ tsp ground cardamom
1 tsp sugar
2 tsps melted butter
1 tsp ground black pepper
3 tbsps grated cheddar cheese
1 medium onion, grated
1 cup of water
½ tsp cumin seeds
Fresh mint, to garnish
Method:
- Peel the potatoes, cut into rounds about 1.5 cms (1/2 inch) thick. Boil for about 4-5 minutes with the turmeric, salt and lemon juice. Strain, refresh with cold water. Prick the potatoes with a fork and set aside.
- Beat the yoghurt, cream, grated ginger, chopped garlic, chile pepper and salt. Pour over the potatoes and leave to marinate for at least 15 minutes.
- Add the mace/nutmeg, cardamom, sugar, melted butter, pepper, cheese and grated onion. Mix together, add a cupful of water, place in a pot or skillet and bring to a boil.
- Add the cumin seeds and cook for about 7-8 minutes, or until the potatoes are soft.
- Garnish with chopped mint.
