I love potatoes done this way. Full of flavour and a fantastic accompaniment to curries, they are also yummy cold the next day served as a potato salad. We devoured the leftovers in wraps with leftover lamb tikka, raita and fresh coriander.
Masala style potatoes
2 tbs vegetable oil
1 tsp mustard seeds
2 onions, finely sliced
10 curry leaves or 1 heaped tsp Indian curry powder
1/4 tsp turmeric ground
2 green chillies, finely chopped
3 potatoes, peeled and cubed
1 tbs tamarind puree (from Asian grocers)*
1/2 cup frozen peas
Heat the oil in a heavy based fry pan and add the mustard seeds. When they start to pop add the curry leaves or powder, turmeric, chilli and onion and saute until the onion starts to soften.
Add the potato and 1 cup of water and bring to the boil. Cover and simmer until the potato is tender.
Add the tamarind and peas stir for a few minutes and then season with salt.
* Soak the tamarind in a little hot water to form a paste and then pass through a sieve.