Tumeric Potatoes

(Extracted from “Ottolenghi’s Sea Bass & Tumeric Potatoes in Rasam Broth”)

* can be easily converted to vegan if desired

Serves 2
Can prepare ahead of time and warmed up before serving.

Ingredients

• Potatoes 300g, peeled and cubes (2.5 cm)
• Ghee 5g
• Butter 2g
• Salt & blk pepper to taste
• (A)
• curry leaves x3
• Yellow Mustard seeds ½ tsp
• (B)
• Onions x1, finely chopped
• Garlic x2, finely chopped
• (C)
• Tomatoes x1, halved, seeded, roughly chopped
• Turmeric ½ tsp

Steps

1. Cook potatoes in salted water, med heat, 10mins or till just cooked
2. Melt 1tsp (5g) Ghee into into pan, med heat
3. Add (A). Fry 2 mins
4. Add (B). Fry 3-4 mins or till starting to soften
5. Add (C) & cooked potatoes.
6. Coat potatoes with spices. Cook 1min.
7. Add 2g butter, salt & pepper to taste
8. Cook 1min. Set aside. Warm when needed.

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