This is a great potato dish using Ballymakenny Farm violet potatoes – not only do these potatoes have the perfect starch content for this dish, they have a wonderful vibrant purple colour.
- 16 violet potatoes
- 40g vegetable oil
- 2 onions, thinly sliced
- 1 teaspoon ground mustard powder
- 3-4 dried red chillies, finely sliced
- 1 teaspoon whole cumin seeds
- 2 fresh tomatoes, quartered
- 1 teaspoon turmeric powder
- 1 teaspoon chilli powder
- 1 teaspoon coriander powder
- 1 pinch cloves
- 1 pinch black cardamom
- 1 pinch cinnamon
1 Steam the violet potatoes for 10 minutes – we want them softened but not fully cooked.
2 Whilst they’re steaming away, gently sauté the rest of the ingredients in a thick bottomed pot for a few minutes – we don’t want to over fry them until they are bitter, so gently gently.
3 When the potatoes are steamed, put them into the pot and give them a good shake to evenly coat the spiced oil over the skins and into any nooks and crannies that have formed when the potatoes burst a bit. Those canyons of fluffiness are great for soaking up the flavours.
4 Put a lid on the pot and gently heat over a very low heat for 7-8 minutes until the potatoes are just cooked and all the favours have mingled nicely.
Tip: In India, there would be a huge emphasis on vegetarian food, so this one would be a winner for any vegetarians or vegans coming to dinner – a real tasty treat.
Recipe credit: Kinara Kitchen
Photography credit: Harry Weir, assisted by Brian Clarke
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