Pakistani spicy potatoes (aloo bhujia)
This is gorgeous served simply with rice but also tastes great as a side dish for meat and fish.
Ingredients
- 500g/1lb 2oz potatoes, cubed
- 5 tbsp sunflower oil
- 1½ tbsp ghee
- 2 tsp cumin seeds
- 2 tsp nigella seeds
- 2 tsp coriander seeds
- 2cm/1in fresh root ginger, peeled and finely grated
- 4 garlic cloves, crushed
- 6 tomatoes, roughly chopped
- 4 tbsp tomato ±è³Ü°ùé±ð
- 1 tsp ground turmeric
- 1 tsp chilli powder, or to taste
- 2 tbsp dried methi (fenugreek leaves)
- salt, to taste
To serve
Method
Parboil the potatoes for a few minutes, then drain well.
Heat the oil and ghee in a saucepan with a lid, until hot. Add the cumin, nigella and coriander seeds and allow to splutter.
Turn the heat to low and add the ginger and garlic. Stir, ensuring they don’t burn or stick to the bottom of the pan.
Add the tomatoes, tomato ±è³Ü°ùé±ð, turmeric, chilli powder and salt to taste and stir-fry for 6–8 minutes, or until the oil rises to the top and the tomatoes are soft. Add the dried methi and stir.
Add the parboiled potatoes and 120ml/4fl oz water, stir and increase the heat to medium. Cover the pan with the lid and cook for 10–12 minutes, or until the potatoes are cooked and the liquid has evaporated (you might need to top up the water). You want a thick sauce and tender potatoes.
Serve sprinkled with the dill, chilli and a squeeze of lemon.