Pre-cooked Stewed Potatoes

Method

1. Heat the oil and ghee over a high heat in a large saucepan then throw in the mustard seeds. When they begin to pop, reduce the heat to medium-high and toss in the cumin seeds, cinnamon and cardamom pods and temper in the oil for a further 30 seconds.

2. Stir in the onions and fry for about 5 minutes until soft and translucent, stirring regularly, then add the garlic and ginger paste and let it sizzle in the oil for about 1 minute.

3. Tip in the tomatoes, chilli powder and turmeric, and stir it all up nicely.

4. Now add the potato pieces and cover with the spice stock or water. Cover and simmer until the potatoes are soft and cooked through, about 30 minutes.

5. Sprinkle with garam masala and salt and pepper to taste and give it all a good stir.

6. If serving the potatoes as they are, do so. It is recommended to add chilli powder and/or fresh chopped green chillies, to taste, to add some spice. Or remove the potato pieces and strain the stock for use in your curries. The stock will keep for about 3 days in the fridge and can also be frozen. The strained cooking stock adds a nice flavour to vegetarian curries.

7. These pre-cooked stewed potatoes are now ready to be used in other recipes (e.g. Bombay Aloo).