Spicy Potato Tahiri
A great vegetarian curry that is perfect for a dinner party this summer.
What you need to get
3 tbsp Olive Oil
1 tsp Black Mustard Seeds
1 tsp Cumin Seeds
3 Garlic Cloves, lightly crushed & left in the skin
2 Large Potatoes, peeled and cut into thick batons
1 tsp Chilli Powder
1 tsp Salt
200g Veetee Mega Basmati Rice
450ml Chicken Stock
1 Large Onion, thinly sliced
2 Fresh green chillies, minced
1/2 tsp Ground Turmeric
1 tsp Garam Masala
1 Handful, fresh coriander leaves, chopped
What you need to do
- Heat half the oil in a shallow non-stick frying pan over a high heat, add the mustard seeds and fry until they begin to pop. Add the cumin seeds, then almost immediately add the garlic and fry for 1 minute until it turns golden, then add the potatoes. Season with salt, reduce the heat and fry for 15–20 minutes until the potatoes are tender (this will depend on the variety of potatoes used). Add the chilli powder when the potatoes are nearly cooked.
- Heat the remaining oil in a saucepan, add the onion and fry for 5–6 minutes until browned. Add the ginger-garlic paste, chillies, turmeric and garam masala and fry for 1 minute. Add the rice, fry for 1 minute, then pour in double the volume of water to the rice. Bring to the boil, then reduce the heat to low, stir once, cover and cook for 10 minutes until the water has been absorbed and the rice is cooked. Remove from the heat, set aside for 5 minutes, covered, then remove the lid and fluff the rice.
- Gently fold in most of the fried potatoes. Top the rice with rest of the potatoes, sprinkle with the coriander and serve hot.