Posts Tagged ‘Potato’

Chana Daal Curry

March 18, 2009 Leave a comment

We went to the Indian spice shop at the bottom of the street for an overdue nosey. The keen eyed and generally awesome Kerri spotted bags of Chana Daal . . . I’ve been going on about it for an age (since I read this article) and we’ve trawled various cities in search of the stuff. I also got some amchur and black mustard seeds to add to my arsenal of spices. <3


  • 2 medium onions
  • 1 tbsp chopped ginger
  • 6 cloves of garlic
  • 1 green finger chilli
  • 1 potato
  • 2 carrots
  • 1 sweet potato
  • 1 green pepper
  • 150g chana daal
  • 1 can of chopped tomatoes
  • 500ml vegetable stock
  • 2 tbsp vegetable ghee
  • 1 tsp black mustard seed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1tsp dried chopped fenugreek leaves (or ½ tsp fenugreek powder)
  • 1 tsp amchur (dried green mango powder)
  • ½ tsp cayenne pepper
  • 2 large pinches of salt


Finely chop the garlic, ginger and chilli (or use a tablespoon of the green paste) and roughly chop the onions. Heat the ghee (or 4 tbsp of oil) in a stir-fry pan and add the mustard seeds. Once they start to pop add the onions and fry off for 5-7 minutes on a medium-high heat. Add the garlic, ginger and chilli and fry for a further 5 minutes.

Add the remaining spices and one large pinch of salt and stir. Reduce the heat to medium after 3-5 minutes. If the mixture is becoming too dry or catching then add small quantities of water. Chop the carrots, sweet potato, potato and green pepper and add to the pan. Stir well to coat with spices.

Wash the chana daal well, add to the pan and stir in. After 5 minutes add half the can of tomatoes and stir. Add the remaining tomatoes when the first lot starts to simmer. Add the second large pinch of salt.

Add the stock in two batches making sure the pan returns to the boil between each. Simmer on a medium heat for 45 minutes to an hour until the chana daal is tender. Add small amounts of water if the sauce becomes too dry during cooking.

Categories: Curry Tags: , , ,

Potato and Leek Soup

March 14, 2009 Leave a comment

Another of my favourite soups . . . one of the rare occasions I feel butter is warranted over an oil. It helps the leeks’ flavour come out and also gives the creamy texture to the end product.


  • 50g butter
  • 4 leeks
  • 1 tsp salt
  • 2 large pinches of black pepper
  • 5 large white potatoes
  • 6 cloves of garlic
  • 2 tbsp fresh parsley
  • 1 litre of vegetable stock


Melt the butter in a pan large enough to hold about 3-4 litres of liquid over a medium heat. Chop the leeks and crush the whole cloves of garlic and add to the pan. Add the salt and pepper, stir and cover. Let the leeks sauté for about 10-15 minutes, stirring occasionally. Reduce the heat a little if they start to catch the bottom of the pan.

Wash and dice the potatoes into ½cm cubes and add to the pan. Chop the parsley and stir into the mixture. Cover again and let stew for 15-20 minutes, stirring occasionally. Add little amounts of water or stock if it starts to catch.

Add 250ml of stock and bring to a gentle simmer. Every 15 minutes add a further 250ml. Keep covered while simmering and allow to cook for about an hour. Stir regularly throughout as the butter makes it more likely to catch than if using oil.

Finally, set aside to cool and purée in a food processor. For best reults store overnight in the fridge to allow the flavour to develop.

Categories: Soup Tags: ,

Moroccan Stew

March 6, 2009 Leave a comment

This recipe combines the exotic appeal of North African cuisine, as imagined by this vegetarian, with the comfort and homeliness of a simple stew to make an aromatic and invigorating dish.


  • 4 onions
  • 6 cloves of garlic
  • 2 carrots
  • 8 small anya potatoes
  • 2 peppers
  • 4 finger chillies
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp pimento powder
  • ½ tsp cinnamon powder
  • 2 tbsp lemon juice
  • 1 can of chickpeas
  • 1 can of chopped tomatoes
  • 25g fresh coriander
  • 125g brown rice
  • ½ tsp honey
  • 2 large pinches salt
  • 1 large pinch of black pepper
  • 500ml vegetable stock
  • 2 tbsp toasted almonds


Soak the rice in the vegetable stock along with the honey and salt and pepper for at least an hour before preparing the rest of the dish. Roughly chop the onions and peppers, crush the garlic cloves whole with the flat of a suitably broad knife and slice the potatoes in half lengthwise. Cut the carrots in quarters lengthwise and halve leaving you with 8 sticks per carrot.

Preheat a large stirfry pan with 5-6 tablespoons of olive oil and add the cumin seeds. Once they start to fry, add the chopped vegetables (including the chillies, whole) and stir until all are coated with oil. Add the spices and stir well. Next, add the chickpeas followed by the lemon juice. Chop the coriander roughly and stir into the mixture.

After 5 minutes add the chopped tomatoes and stir. When they start to simmer, add the rice and stock to the pan. Stir and let simmer for 5-10 minutes while preheating the oven to 150°C.

Pour the mixture from the pan into a preheated oven dish and place in the oven for 45-50 minutes or until most of the stock has been absorbed by the rice.

Categories: Stew Tags: , , , , , ,

More Roast Vegetables

January 20, 2008 Leave a comment

Another variation on good old roast veg – more traditional flavours this time.


  • 2 medium parsnips
  • 1 medium carrot
  • 1 medium potato
  • 1 stick of celery
  • 2 spring onions
  • 2-3 tbsp parmesan or gruyère shavings
  • 1 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp soy sauce
  • ½ tsp garlic granules
  • 1 large pinch of ground black pepper
  • 2 large pinches of sea salt
  • 1 pinch of dried thyme
  • ½ tsp of sugar


Peel the parsnips and carrot, then chop all the vegetables (except the spring onions) into rough chunks. Place in a pan, barely cover with cold water and add the salt. Bring to the boil and simmer for 3-4 mins. While simmering, mix the remaining ingredients except the cheese and spring onions.

Turn off the heat and drain the vegetables and place back on the hot ring and let them dry off for a minute. Chop the spring onions and add them plus the mix of oils, etc to the pan. Shake or stir the vegetables around to ensure all are well coated.

Pour the coated vegetables into a preheated casserole dish and sprinkle with the cheese. Place in a preheated oven at 180°C and roast for 45 mins or until the topmost vegetables are browned nicely and the potato is cooked through.

Vegetable Madras

January 17, 2008 Leave a comment

Having a few fairly random leftover vegetables I decided I’d make a madras-style curry. Nice and fruity with a zingy flavour!


  • 2 medium onions
  • 2 medium potatoes
  • 2 medium carrots
  • 1 small head of broccoli
  • 1 large yellow pepper
  • 2 handfuls of garden peas
  • 1 tbsp of green paste
  • 1 tbsp masala mix
  • 1 pinch of cayenne pepper (optional)
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • 1 can of chopped tomatoes
  • 500ml of vegetable stock
  • 1 tbsp tomato purée
  • 1 large pinch of seasalt


Chop the onions and add to a pan preheated over a medium-high heat with 6-8 table spoons of olive oil. As they begin to soften, add the green paste and stir for 3-4 minutes (Tip: add small amounts of water if the paste catches the bottom of the pan). Next add the masala mix (and optional cayenne) and stir for a further 3-4 minutes. Add the salt and lemon juice. Now add the chopped tomatoes and let the mixture simmer for 5-10 minutes (add a half cup or so of water if it’s very thick).

Peel the potatoes, chop in 1cm x 1cm cubes and add to the pan. Peel the carrots, slice at an angle in 1/2cm thick slices and add to the pan. Deseed the pepper, chop in 1cm x 1cm pieces and add to the pan. Break the broccoli into individual florets, slice the stem into 1/2cm thick slices and add to the pan. Stir in the peas.

Mix up the vegetable stock and add the tomato purée to the stock and add to the pan in two batches letting it come fully to the boil between pours. Reduce the heat but keep it simmering quite aggressively until the excess liquid evaporates. About 35-40 minutes should be ample time. Reduce the heat to gentle simmer for the last 5-10 minutes cooking and stir in the garam masala.

Categories: Curry Tags: , , , ,

Spicy Potato Wedges

August 8, 2007 Leave a comment

The staple of the fast food industry. In typical fashion . . . they’re far nicer (and cheaper) to make yourself.


  • 2 medium potatoes (Maris Pipers preferred)
  • 3-4 tbsp of olive oil
  • 1 tsp ground cumin
  • ½ tsp pimento
  • ½ tsp garlic granules
  • A pinch of cayenne pepper


Half each potato length-wise and half again, then slice each quarter diagonally to give eight wedges per potato. Rinse the wedges in a pan with cold water several times to wash out the majority of the starch.

Add just enough water to cover the wedges and a large pinch of salt. Place on a high heat with the lid on the pan and let come to the boil. Once boiling vigorously turn the heat off. Preheat the oven to 220°C. Put the olive oil in a bowl, add the spices and stir well.

Drain the potatoes once they come off the boil and are no longer bubbling. Place back on the hot ring without the lid for a minute to dry.

Pour the oil over the wedges, place the lid back on and give them a toss and swirl inside the pan to coat all the wedges. Set back on the ring and heat a tray in the oven to roast the wedges on.

Pour the wedges onto the tray and arrange with their skin side down allowing space between each. Place in the oven for 30 mins or until the look nicely browned.

Categories: Side dish Tags:

Aloo Gobi

August 7, 2007 Leave a comment

One of my favourites . . . tried my hand at it for the first time tonight and was impressed enough to add it right away!


  • 1 small cauliflower
  • 2 medium potatoes
  • 3 medium vine tomatoes (alternative: use canned)
  • 1 medium onion
  • 1 teaspoon lemon juice
  • 2 teaspoons of green paste
  • 1 teaspoon of masala mix
  • 1 teaspoon of garam masala
  • 1 vegetable stock cube
  • 1 tablespoon tomato purée


Chop the onion and soften in 4-5 tablespoons of olive oil in a 20cm wok over a med-high heat. Add the green paste and stir in for a couple of minutes, then sprinkle the masala mix in. Chop the tomatoes into chunks and stir into the mixture. Add the lemon juice now too.

Cut/snap the cauliflower into individual florets and slice the potatoes into chunks a little over 1cm squares. Add the potatoes to the wok and stir in. After 3-4 minutes add the cauliflower and stir gently making sure all the vegetables are as coated in the mixture as possible. Add the garam masala now too.

Make up about 600ml of vegetable stock (reduce to 250-300ml if using canned tomatoes) and mix in the tomato purée. Pour into the pan but don’t swamp the potatoes and cauliflower with liquid.

This dish wants just enough liquid to get the vegetables cooked but needs to reduce as much as possible to leave a fairly thick sauce. The cauliflower will reduce in volume quite a bit as it cooks so it’s okay if it’s not totally covered in liquid initially.

Let it simmer fairly briskly for 30-40 minutes until the sauce is suitably thickened. Try to avoid stirring too often as the cauliflower will end up shredded into small pieces.

Categories: Curry Tags: , ,