NEW POTATOES IN SPICED MINT GRAVY

The gravy in this recipe coats the crispy potatoes.

Hailing from Uttar Pradesh, this Lucknowi dish is full of flavour and

surprisingly simple to make. The creamy gravy with the ground mint and coriander is infused with spices and fresh ginger. I

have used new potatoes, although you can swap for

regular potatoes.

First, prepare the green

chutney. Put all the chutney ingredients into a blender and blitz to a smooth, fine paste;

then set aside. Heat three tablespoons of the oil in a heavy-based,

non-stick saucepan, or kadhai, over a medium heat and add the potatoes.

Fry for 18-20 minutes, stirring often as they begin

to brown and cook. Now, put the lid on and cook for a further seven to eight

minutes, stirring halfway through. Transfer the potatoes onto a plate lined with kitchen paper to soak up

excess oil, and then add the remaining tablespoon of oil to the pan, still over a

medium heat. Add the coarsely crushed cumin seeds and fry for a few seconds, then add the

sliced onions and fry, stirring well, for eight to 10 minutes until they begin to

brown. Now, add the green chutney and stir

well. Fry for two to three minutes more until the moisture begins

to evaporate. Take the pan off the heat and add the yogurt, a little at a time, stirring

well, along with the ground coriander and

the chilli powder. Return the pan to a low

heat and simmer for one minute. Add the water and continue to simmer for a further two minutes, then add garam masala, fried potatoes and salt to taste. Turn off

the heat and garnish with fresh coriander,

mint and ginger matchsticks. Serve warm

with spiced rice or naan.