2 tbsp oil or butter
1 onion, chopped finely
1 garlic clove, chopped finely
¼ tsp ground turmeric
¼ cup chopped canned tomatoes, whizzed in the blender
1 green chilli, chopped finely
1 tsp grated fresh root ginger
1 tsp garam masala
1½ teaspoons salt
2 handfuls of chopped fresh coriander
½ teaspoon white sugar
4 tinde, topped and tailed with the skin scraped off with a knife, cut into small chunks
butter or oil, to serve
Copyright Vicky Bhogal, British Asian Cooking, published by Simon and Schuster £14.99
Heat the oil or butter in a saucepan and, when melted, add the onion and garlic and fry until very lightly golden.
Lower the heat and add the turmeric, chilli and ginger.
Add a splash of water to prevent the mixture becoming too dry.
Stir well and add the garam masala, salt, a good handful of coriander and the sugar. Stir well.
Once the mixture has become shiny and the oil has begun to separate (add splashes of water if necessary), add the vegetables and stir well to coat thoroughly with the mixture.
Turn up the heat and stir-fry for about five minutes.
Add ¼ cup boiling water, reduce to a low heat, cover and cook gently for 15-20 minutes until the potatoes are soft.
Carefully stir occasionally to check it is not sticking to the bottom.
Turn the heat off and serve with a knob of butter or a drizzle of oil and a sprinkling of more chopped coriander.
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