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Sweet & Spicy New Potatoes

Sweet & Spicy New Potatoes

This potato dish is bursting with the wonderful flavours of authentic Indian spices - such as cardamom, cumin and cinnamon. Mild, yet delicately spiced, this is a great way to liven up a potato side dish, and makes a change from the usual. Try it alongside a roast, a curry or a meat dish.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 30 mins
Difficulty: Easy

Spiciness

Mild

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Ingredients

  • 15-20 small new potatoes, skins scrubbed and cleaned
  • 2 tbsp vegetable oil
  • 3-4 green cardamom pods
  • 1/2 tsp cumin seeds
  • 1 cinnamon stick or cassia bark
  • 2 bay leaves
  • 2.5cm piece of fresh ginger, grated
  • 1/2 green chilli, chopped (optional)
  • 200g can chopped tomatoes
  • 1 tsp sugar
  • 2 tbsp fresh coriander, chopped

Methods

  1. Cook the potatoes in a saucepan of boiling water for 12-15 mins, until just tender.  Drain and cool slightly.  Peel the skins if you prefer.
  2. Heat the oil in a frying pan over a medium heat.  Crush the cardamom pods with the back of a teaspoon. 
  3. Add to the oil along with the cumin seeds, cinnamon or cassia and bay leaf.  When the cumin seeds start to sizzle, add the ginger and green chilli (if using).
  4. After 1 minute add the potatoes, tomatoes, sugar and 100ml water. Season well with salt, partially cover and continue cooking over a low heat until half the liquid evaporates and the sauce is slightly thickened.
  5. Check the seasoning before garnishing with fresh coriander and serving with fresh hot naan bread or rice.

Complement this dish with these products:

Dopiaza Cooking Sauce

Brinjal Pickle

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