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!