Potato Mushroom Curry

Potato Mushroom Curry

Ingredients
Potato – 1 big cubed to small bite size pieces
Mushroom Chopped – 2 cups
Peas – 1 Cup
Onion – 1 chopped
Ginger Garlic Paste – 2tsp
Tomato Puree – ½ cup or use 2 tomato
Coriander Powder – 2 tsp
Cumin powder – 1 tsp
Garam Masala – 1 tsp
Chili Powder – 1 tsp
Turmeric Powder – ½ tsp
Dry Mint leaves – 2 tsp
Cream – 2 tsp (Optional)
Oil – 2tsp
Salt to taste

Method

Heat oil in a non – stick pan and add the onion and sauté for few mins.
Add the potato and mix well and add ginger garlic paste and mix well, add some water and cook for 10 mins.
Now add all the dry ingredients except the mint leaves and give a nice mix.
Add the chopped mushroom and peas and the tomato puree and cook in a low flame, add water if needed.
Add the mint leaves and cook until all the veggies are cooked.
Add cream and remove and garnish with cilantro.
Serve hot with chapati.

Spicy Potatoes

Spicy Potatoes
                                       
Ingredients

3 large potatoes cut into 1cm dice
6 tbs. olive oil
1 red pepper, diced
1 green pepper, diced
1 red chilli, chopped
2 cloves garlic, thinly sliced
½ bunch fresh coriander, chopped
Juice of 2 lemons
Salt & cayenne pepper

Method

1) Preheat the oven to 230c / 450f / gas mark 8. Heat 4 tbsp of the olive oil in a roasting tin then add the potatoes & cook in the oven for 20-25 minutes until they are half cooked

2) Remove the roasting tin from the oven the add the red & green peppers, red chilli, garlic & half the coriander. Return to the oven & continue cooking for a further 20-25 minutes until the potatoes are golden brown.

3) Remove from the oven, season with salt & cayenne pepper, and then add the lemon juice & the rest of the olive oil. Carefully mix all the ingredients. Then transfer to a large serving dish, finally sprinkle the remaining coriander over the top   

Spicy Indian Potatoes with Tandoori Chicken

Spicy Indian Potatoes with Tandoori Chicken

Prep time: 15 mins     Cook time: 35 mins     Serves: 4

Ingredients

    800g Spuddies cut into fours
    4 Chicken breasts each cut into 6 pieces
    50g Natural yoghurt
    2 Garlic Cloves peeled and chopped
    1tsp Cayenne Pepper
    2 tbsp Garam Masala
    1 tbsp Freshly grated ginger
    1 tsp Turmeric

Method

*  Heat 2 tbsp oil in a small frying pan.
*  Stir in the cayenne, allow to cool.

*  Whisk in the yogurt and stir in the ginger and garlic.
*  Stir in the chicken and marinate for 10 minutes.
*  Thread onto 4 skewers.
*  Put the potatoes on a large baking tray and toss in 2 tbsp oil, turmeric and       seasoning.
*  Add the kebabs on another tray and bake both for 20-25 minutes.
*  Remember to turn the kebabs once half way through.
*  Sprinkle the Garam Masala over the potatoes a few minutes before the end of        cooking time.
*  Place the kebabs under a preheated grill and cook for 5-6 minutes to finish.

Tip

Make a yogurt and cucumber dip to turn this quick and tasty recipe into an entire meal!

Aloo fry

Aloo fry

Preparation time = 15 mins
Serves = 4
Calories = Approx 140/ Serving

INGREDIENTS-
4 Potatoes (Peeled & Diced)
1 Tbsp Oil
3-4 Dried red chillies
1 Tsp Red chilli powder
1/4 Tsp Turmeric
1 Tsp Mustard seeds
1 Tsp Cumin seeds
1 Tsp Chana dal
Salt to taste (Around 2 tsp )
2 Tbsp Cilantro (Chopped)
1 Green onion / Spring onions

PREPARATION-
1. Heat oil in a pan. Add mustard seeds, cumin seeds, dried red chillies, chana dal and fry.  Now add the potatoes and fry on medium heat till tender.
2. Once the potatoes get tender enough, add turmeric, red chilli powder, salt and mix well. Cook for another 2 mins and turn off the flame.
3. Sprinkle cilantro and green onion. Transfer to a bowl.