Name: Spiced potatoes and curry veg
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 20 gram clarified butter, plus 20g extra; 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon turmeric; 250 gram kumara, peeled, chopped; 1 small eggplant, chopped; 1 red onion, chopped; 1 green chilli, finely chopped; 400 gram can diced tomatoes; 1 1/2 cup water; 1 cup long-grain rice; 1 clove garlic, crushed; 500 gram potatoes, peeled, sliced; coriander leaves, chapatti bread, to serve

Ingredients

20 gram clarified butter, plus 20g extra

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon turmeric

250 gram kumara, peeled, chopped

1 small eggplant, chopped

1 red onion, chopped

1 green chilli, finely chopped

400 gram can diced tomatoes

1 1/2 cup water

1 cup long-grain rice

1 clove garlic, crushed

500 gram potatoes, peeled, sliced

coriander leaves, chapatti bread, to serve

Method

1.Heat butter in a large saucepan on medium; saute half seeds and half turmeric 1 minute.

2.Add kumara, eggplant, onion and chilli; saute 3-4 minutes. Stir tomatoes, water and rice through. Bring to boil. Reduce heat to low; simmer 10-15 minutes.

3.Heat extra butter in a frying pan on medium; fry remaining seeds, remaining turmeric and garlic 1-2 minutes. Add potatoes; cook 10-15 minutes, turning, until tender and golden.

4.Sprinkle with coriander. Serve with chapatti.

To clarify butter, melt and set aside 3-4 minutes. Use yellow liquid on surface. Discard white soiids that sink.
Note

Woman's Weekly Food

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Ingredients

Method

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