You will need for 4 people:
700g of Kestrel Potatoes (par boiled for 10 minutes and drained)
1 tablespoon of Cumin Seeds
1 tablespoon Mustard Seeds
1 small chopped and slice leek (or onion)
1 large red chilli, deseeded and chopped (optional)
1 tablespoon grated or chopped fresh ginger
1 tablespoon of grated or chopped Fresh Garlic
½ teaspoon of Turmeric
100g Natural Yoghurt
½ teaspoon of Garem Marsala
Fresh Coriander or Mint
Butter and vegetable oil for cooking.
Par-boil the potatoes, then drain and cut into large cubes. They can be peeled if you must!
In a large lidded saucepan or frypan, melt some butter and oil together, when sizzling add the chopped leek, cumin seeds and mustard seeds. Pop lid on and cook for a minute or two as you hear the seeds pop shake frequently to prevent burning.
Remove lid and add chopped ginger, garlic and chilli if using and continue to cook, stirring all the time for another minute. Add the par boiled, diced potatoes and turmeric and stir the mixture well to coat.
Turn the heat down and continue to cook for about 10/15 minutes. Stir frequently. The potatoes will go "crusty" but you don't want them to burn.
Finally add the yoghurt and garem masala, keep stirring and warm gently through.
Serve with lots of chopped coriander and /or mint.