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May 05, 2021 0 min read
soup
4
10 minutes
30 minutes
450
I love east Indian food. The spice, the fire, the depth of flavour. This is a fantastic way to serve potatoes bringing that Indian full flavour but not too much spice.
Pekka Woods
3 lb organic baby potatoes
3 tbsp organic ginger, chopped
1 organic jalapeño chili, diced(remove the seeds for less heat)
1/3 cup organic onion, finely chopped
1 ½ tsp fine sea salt
½ tsp cayenne pepper (optional)
2 tbsp cumin powder
¾ tsp turmeric
1 tbsp coriander powder
½ cup water
½ cup organic cilantro, roughly chopped
½ organic lemon, juiced
Wash and boil the potatoes until cooked, but not too soft.
Drain, cool and cut in half.
In a pot large enough to fit the potatoes, heat the ghee over medium heat.
Add the ginger, chili and onion then sauté until soft and fragrant.
Reduce the heat to medium low add the spices turmeric, cayenne, cumin, coriander and sea salt. Stir and allow to cook briefly.
Add the water and continue to cook until the mix thickens.
Add potato, stir gently then cover and cook 2 minutes to absorb flavour.
When ready to serve drizzle lemon juice, plate and garnish with cilantro.
CHEF TIP >> If you don’t have ghee, both butter or a neutral oil will work.
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