"Wherever you are, however your day is going, I think this dish will brighten up your day.
I love it because it elevates a humble ingredient like potato to something lush. Potatoes are great because they soak up all the flavours from the gravy, which is full of spices, herbs, and the perfect balance of tanginess, sweetness and heat.
You could replace potatoes with baby aubergines, or paneer, or chickpeas - literally anything that absorbs flavours is great."
Ghee Roasted Baby Potatoes in Tomato Sauce
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- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 tablespoons ghee
- 8 ounces baby potatoes
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 large onion, grated or finely chopped
- 1 small piece ginger, grated
- 2 cloves garlic, grated
- 5 pods cardamom
- 1 cinnamon stick
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 tablespoon sumac (can replace with a dash of lemon juice and 1 teaspoon vinegar)
- 1 14 ounce can chopped tomatoes
- 4 cups water
- 2 teaspoons dried mint
- 1 teaspoon cumin seeds, toasted
- Fresh cilantro, chopped
Method
Step 1
In a large pan, heat the ghee and roast the baby potatoes for 2 minutes, until slightly browned. Season with salt and transfer to another dish.
Step 2
In the same pan, heat the olive oil and add the grated onion. Season with salt and sauté until translucent. Add the grated ginger, garlic, cardamom, cinnamon stick, turmeric and red chili. Cook for a few minutes until fragrant.
Step 3
Add the tomatoes, sumac, water and the potatoes. Cover with a lid and cook on medium heat for 20 minutes, until the potatoes are fork-tender. Remove the lid, add dried mint and toasted cumin seeds. Increase the heat to high and cook for another 3 minutes to reduce the sauce. Sprinkle with chopped cilantro and serve immediately.