Purple aloo

4
60 minutes

Ingredients

Purple aloo

  • 250g of new potatoes, cut into 5mm thick slices
  • 250g of purple potatoes, cut into 5mm thick slices
  • 2 tbsp of vegetable oil
  • 1 tbsp of cumin seeds
  • 1 tbsp of garlic, finely chopped
  • 1 tbsp of ginger, finely chopped
  • 2 green chillies
  • 1 tsp turmeric powder

Onion masala

  • 2 tbsp of rapeseed oil
  • 1 cinnamon stick, 2cm in length
  • 1 cardamom pod
  • 1 bay leaf
  • 1/2 tsp cumin seeds
  • 1 onion, finely chopped
  • 1/2 tsp ginger and garlic paste
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1/2 tbsp of tomato purée, mixed with 2 tbsp water

To serve

  • 10 mint leaves, finely sliced
  • 1 tsp dried mango powder
  • coriander cress

Method

1
To begin, cook the potatoes in boiling salted water until tender, then drain well and reserve (the purple potatoes will stain the new potatoes, so boil the two types separately)
  • 250g of new potatoes, cut into 5mm thick slices
  • 250g of purple potatoes, cut into 5mm thick slices
2
Make the onion masala by heating the oil in a medium sized saucepan. Add the whole spices, sauté over a medium heat until they crackle, then add the onions and cook for 5–8 minutes until lightly coloured
  • 2 tbsp of rapeseed oil
  • 1 cardamom pod
  • 1 bay leaf
  • 1/2 tsp cumin seeds
  • 1 onion, finely chopped
  • 1 cinnamon stick, 2cm in length
3
Add the ginger and garlic paste, reduce the heat and cook for 2–3 minutes, or until the raw smell of the paste disappears. Stir in the ground spices and cook for a further 2–3 minutes
  • 1/2 tsp ginger and garlic paste
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp garam masala
  • 1/4 tsp turmeric powder
4
Remove and discard the cinnamon stick. Add 175ml of water and the diluted tomato purée and blend until smooth using a stick blender. Return the pan to the heat and simmer over a low heat for 15–20 minutes, stirring occasionally until thickened. Set aside
  • 1/2 tbsp of tomato purée, mixed with 2 tbsp water
5
To finish the potatoes, heat the cumin seeds in hot oil until they start to crackle. Add the garlic, ginger and green chilli and sauté over a medium heat until the garlic and ginger are golden
  • 2 tbsp of vegetable oil
  • 1 tbsp of cumin seeds
  • 1 tbsp of garlic, finely chopped
  • 1 tbsp of ginger, finely chopped
  • 2 green chillies
6
Add 50g of the onion masala and the turmeric powder and cook for 3–5 minutes. Stir in the potatoes, chopped mint and dried mango powder. Taste, season with salt and decorate with coriander cress to serve
  • 1 tsp turmeric powder
  • coriander cress
  • 10 mint leaves, finely sliced
  • 1 tsp dried mango powder