This dish wasn't an idea of mine and I've never thought to 'Google' it for a recipe, which threw up various names for the dish including Aloo Kurma, Potato Kurma and Potato Aloo Korma! I think I'll stick with Korma Potatoes, then we know what type of dish we're talking about right?
Anyway, the inspiration for this dish came from my school friend Heidi. Heidi knows and loves her potatoes and she makes the best potato wedges from scratch which she lightly seasons with salt and serves with a (strong!!!) garlic mayo dip. One evening, over these potato wedges, we were talking about her years teaching in China. Knowing her slightly fussy food ways I'm always intrigued as to what she ate, especially since I posted out some of our masala blends to her one time. That's when she told me about Korma Potatoes. Inspired, I tried it for myself...
This lightly spiced potato dish is a satisfying twist of the better known Chicken Korma. The potatoes are gently cooked in the masala infused sauteed onions, coconut milk, yogurt and ground almonds.
Ingredients (serves 4)
1 Tablespoon cooking oil
1 Finely chopped medium onion
200ml Coconut milk
2 Tablespoons natural yogurt
2 Tablespoons ground almonds
2 x 20g Pot Shots Masala Blend for Vegetables
500g Par-boiled potatoes. I used new potatoes cut into halves.
Method
1. In a sauce pan / frying pan heat the oil and saute the onions.
2. Add the coconut milk, yogurt, ground almonds and masala blend. Stir together. Cover and allow to cook gently for 2 -3 minutes.
3. Add the par boiled potatoes and gently mix thoroughly with the sauce. Cover and cook for 10-12 minutes, stirring occasionally until the potatoes are cooked through. 5 minutes before the end of cooking time add a little water and stir through, if more sauce is required.
4. Serve & Enjoy!
Cooking tip: Use only 1 x 20g Pot Shot if you prefer a very very mild curry.
Tuesday, 22 March 2011
Monday, 21 March 2011
Spring Masala...
I know I've been absent for the last month or so, the truth is that I have been trying to get Spice Fusions launched nationwide so you can get your hands on it easily! I'm getting many enquiries, and fortunately we are now in the final stages of production.
The last month has been occupied with taste tests, product promotion, artwork approval, photography and most essentially, like I've said: getting things into place for production! In amongst all of this and my spring fitness regime which has me running outside twice a week in the early mornings now the sun is out, I have been trying new recipes... there are 2 recipes ideas I would love for you to try using the Masala Blends; Korma Potatoes and Seafood Biriyani, which I will write up shortly.
I'm not sure about you but with spring in the air, I really feel like eating lighter, fresher flavoured foods and one of my favourite dishes is simply Chana Masala served with natural yogurt and a fresh, crisp salad of lettuce, cucumber and tomatoes dressed with lemon:
This Northern Indian chickpea dish is flavoured with a fusion of masala, sauted onion wedges and fresh tomatoes. Finish by stirring through spring onions and garnishing with fresh coriander to add colour and enhance this amazingly flavoured dish.
Ingredients (Serves 2)
1 Tablespoon Cooking Oil
1 Medium onion cut into wedges
1 x 20g Pot Shot Masala Blend for Vegetables
1 Tin of Chickpeas, drained and rinsed
1 - 2 Fresh tomatoes diced
2 Spring onions thinly sliced
Handful of freshly chopped coriander
Method
1. In a sauce pan/frying pan heat enough of the oil to saute the onion wedges until lightly golden. Remove from the pan and leave to one side.
2. Heat the remaining oil and add the Masala Blend. Stir and cook for a couple of minutes.
3. Add the chickpeas and mix throughly with the Masala Blend. Cover and allow to cook on a low heat for about 8 minutes.
4. Add the sauted onions and fresh tomato and stir through. Cover and cook for a further 5 minutes.
5. Remove from the heat. Stir through the spring oinion, garnish with coriander and serve.
Serving tip: Delicious served in a pitta bread with salad, yogurt and mango chutney!
The last month has been occupied with taste tests, product promotion, artwork approval, photography and most essentially, like I've said: getting things into place for production! In amongst all of this and my spring fitness regime which has me running outside twice a week in the early mornings now the sun is out, I have been trying new recipes... there are 2 recipes ideas I would love for you to try using the Masala Blends; Korma Potatoes and Seafood Biriyani, which I will write up shortly.
I'm not sure about you but with spring in the air, I really feel like eating lighter, fresher flavoured foods and one of my favourite dishes is simply Chana Masala served with natural yogurt and a fresh, crisp salad of lettuce, cucumber and tomatoes dressed with lemon:
This Northern Indian chickpea dish is flavoured with a fusion of masala, sauted onion wedges and fresh tomatoes. Finish by stirring through spring onions and garnishing with fresh coriander to add colour and enhance this amazingly flavoured dish.
Ingredients (Serves 2)
1 Tablespoon Cooking Oil
1 Medium onion cut into wedges
1 x 20g Pot Shot Masala Blend for Vegetables
1 Tin of Chickpeas, drained and rinsed
1 - 2 Fresh tomatoes diced
2 Spring onions thinly sliced
Handful of freshly chopped coriander
Method
1. In a sauce pan/frying pan heat enough of the oil to saute the onion wedges until lightly golden. Remove from the pan and leave to one side.
2. Heat the remaining oil and add the Masala Blend. Stir and cook for a couple of minutes.
3. Add the chickpeas and mix throughly with the Masala Blend. Cover and allow to cook on a low heat for about 8 minutes.
4. Add the sauted onions and fresh tomato and stir through. Cover and cook for a further 5 minutes.
5. Remove from the heat. Stir through the spring oinion, garnish with coriander and serve.
Serving tip: Delicious served in a pitta bread with salad, yogurt and mango chutney!
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