• 1kg Maris Piper potatoes, peeled and cut into 3cm pieces
• 2 tbsp vegetable oil
• 2 tsp cumin seeds
• 2 tsp mustard seeds
• 1 onion, finely sliced
• 3 large garlic cloves, crushed
• 3cm piece ginger, finely chopped
• 1 tbsp tomato purée
• 1 tsp ground coriander
• 1 tsp hot chilli powder
• ½ tsp turmeric
• Your choice of wrap, naan or flatbread to serve
Method
Simmer the potatoes for 10 mins or until tender.
Drain and leave to steam-dry.
Meanwhile, heat the oil in a large, lidded pan over a medium-low heat.
Add the cumin seeds and mustard seeds and fry for 1 min or until they start to sizzle.
Add the onion; cover and cook for 10-15 mins until soft.
Add the garlic, ginger, tomato purée, the remaining spices and 1 tbsp water.
Cook, uncovered, over a low heat for 5-10 mins until softened. Add the potatoes and stir to coat.
Add a large handful of the Baby leaf salad and 100ml boiling water; stir through and cook until the leaves wilt.
Spoon onto your bread with some extra fresh baby leaves and rocket for a bit of crunch –yoghurt and mint dressing or mango chutney would be a delicious addition to this dish; enjoy!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
