Potatoes with Cumin and Curry Leaves

This recipe is inspired by the classic Indian ‘Aloo Jeera’ as well as a recipe I was taught at a cooking class in Sri Lanka. It’s easy and yummy and can be a perfect side dish.

Serves 2-3 as a side. The potatoes are organic from Ocado.

You’ll need:

2-3 medium sized potatoes or equivalent, chopped into 2cm ish pieces and then boiled until just tender (no need to peel the potatoes).

1/3 of finely chopped onion.

A thumbnail piece of ginger and one garlic clove, peeled and grated.

Spice mix: 1 tsp cumin seeds, coriander powder, turmeric, curry powder. A pinch of red chilli powder.

7-8 dried curry leaves (mine are organic ones from Tesco).

A pinch of sugar.

Salt to taste.

A splash of oil to fry the onion/spice mix.

How to:

Fry the onion, garlic, ginger and spices in a little oil until the onions begin to soften.

Tip in the drained potatoes and stir gently, ensuring they don’t break. Crumble the curry leaves in.Pop a lid on and then cook on a low heat for about 5-10 mins.

Serve with a curry, like my organic yellow split pea curry here!

Enjoy.