This creamy potato masala combines coconut milk with the bursting flavour of the Aria Kitchen All Purpose Masala to mellow out the spice. For those who need to opt out from spicy dishes, this is the dish for you. Despite being creamy, this dish does not compromise on flavour and still hits with a punch. The end-result of this dish is a thick and rich potato masala dish that will have you licking your fingers. We also recommend keeping this dish in the fridge overnight before consumption as this gives the masala time to thoroughly flavour the potatoes.
The skin of the potatoes were left on for a few reasons. Firstly, potato skin is rich in nutrients and fibre meaning by simply leaving the skin on, you are increasing the nutritional density of this dish. Secondly, potato skin especially when cooked can add a distinct flavour to the dish. Thirdly, it is time we really start to consider reducing our food waste. By simply skipping the peeling, you are doing your part in reducing food waste (which is a large contributor to greenhouse gases).
INGREDIENTS
Oil
500g baby potatoes halved
1 teaspoon mustard seeds
1 teaspoon cumin seeds
Handful of crushed dried curry leaves
5 cloves garlic smashed
3 small onions diced
2 medium tomatoes diced
1 tablespoon ginger garlic paste
1 teaspoon chilli powder
Salt
1/2 teaspoon turmeric powder
2 heaped teaspoons Aria Kitchen All Purpose Masala
100ml water
Coconut milk
Splash of lemon juice
Coriander leaves (garnish)
INSTRUCTIONS 1) Heat some oil in a pan and add in the mustard seeds, cumin seeds and dried curry leaves. 2) After the spices have spluttered, add the garlic and let it brown. 3) Once brown, throw in the diced onions and allow it to become translucent. 4) Add in the ginger garlic paste and mix for a minute. 5) Add in the tomatoes, 1/4 teaspoon turmeric powder and salt and sauté until all the ingredients mesh together into a paste like texture. 6) Lower the heat on your pan and add in the Aria Kitchen All Purpose Masala, chilli powder and the remaining turmeric powder and mix it into the paste.
7) Leave the masala to cook for a few minutes and blend with the tomatoes on a low heat. 8) When the masala begins to release an aroma and oil begins to separate, throw in your potatoes and coat the potatoes with the paste for 2 minutes. 9) Pour in the water to loosen up the masala paste and cover on a medium low heat for 10 minutes. 10) Finish off the dish with a dash of coconut milk and a splash of lemon juice.
11) Garnish with fresh coriander leaves and serve hot with some chapatis.