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Spiced New Potatoes

If you like Bombay Potatoes you'll love this great dish. Perfect with Chicken Korma and any Indian meal.

Dish Details:

INGREDIENTS:

700g small new potatoes
25g unsalted butter
1 tbsp sunflower oil
1 large onion, finely sliced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground turmeric
1/4 tsp chilli powder
1 tbsp fresh mint, finely chopped
2 tbsp fresh coriander, finely chopped chopped coriander, to garnish
1/4 tsp freshly ground black pepper
1 tsp salt

PREPARATION:

1. Put peeled, quartered potatoes into a pan with 475 ml/16fl oz water and boil. Cover the pan and reduce heat to medium. Cook until tender. Reserve 150ml/1/4 pint of the liquid and discard the rest.

2. Heat the butter and oil over a medium-low heat; fry the onions until they begin to colour. This will take 8 to 9 minutes.

3. Add the spices, stir and cook for 30 seconds; add half the potato stock. Stir until all the liquid has evaporated.

4. Add the potatoes, salt and the remaining stock. Reduce the heat to low and cover. Cook for 5-6 minutes.

5. Stir in the herbs and remove from the heat. Pop into a serving dish and garnish with a little chopped coriander.

PREP/COOK
INFORMATION:

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Source: Tesco

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

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