• Brittany Aldridge

Mattar Batata

This beautifully fragrant, golden potato curry is super quick and easy, and makes use of everyday ingredients for truly no-fuss cooking.


Packed full of tantalising spices this mattar batata is nutritious, delicious and a perfectly warming vegetarian dinner for any time of the week. My recipe is slightly different from the original; the traditional recipe is of Gujarati origin (based on Manjula Goka’s) which doesn’t contain onions, garlic or ginger. Although mine here does because I think it creates such a beautiful flavour and aroma.


This recipe serves 4


INGREDIENTS

  • 2 tablespoons of vegetable oil (light olive and coconut is also fine)

  • 50 grams of butter

  • 4 medium boiling potatoes, peeled and cut into chunks

  • 1/2 head of cauliflower broken into florets

  • 1 onion, finely diced

  • 1 1inch knob of ginger, finely diced

  • 1 garlic clove, finely diced

  • 1 teaspoon of whole cumin seeds (or ground)

  • 1 1/2 teaspoons of chilli flakes

  • 1 teaspoon of cayenne pepper

  • 1 teaspoon ground coriander

  • 1 teaspoon of ground turmeric

  • 2 teaspoons of curry powder

  • 1 lemongrass root, crushed and outer layer removed

  • 1 bay leaf

  • 1-2 cups of water

  • 1/2 cup off frozen peas or beans, defrosted

  • 2 teaspoons of salt, or to taste

  • 1 400gram can of tomatoes

  • Optional: sliced parsley and red onion to serve



INSTRUCTIONS

  • Add the oil and butter into a large pot or Dutch oven and set to medium-high heat. When the oil has heated, add all the spices, onions, garlic, lemongrass, and ginger. Cook, stirring occasionally, until the onion is translucent around 7 minutes.

  • Add the potatoes and cook them until they brown a little. Add the water (enough to cover the potatoes 1-2 cups), salt, bay leaf, can of tomatoes and bring to the boil. Reduce heat to a simmer and cook for 30 minutes.

  • Remove and discard the lemongrass and bay leaf.

  • After 30 minutes (and the potatoes are cooked through) add the cauliflower and frozen peas then cook for a further 15 minutes, taste for seasoning and adjust if necessary with salt or honey.

  • To serve; ladle into bowls and sprinkle with chopped parsley. Please enjoy!



26 views0 comments

Recent Posts

See All