Yes, Another Potato Curry

For those of you who found the Sag Aloo (Bombay Potatoes) recipe interesting, I
thought I'd share another Indian potato dish with you. This recipe utilises
considerably more spices than the Sag Aloo, but most of them you will already have in
your store cupboard.
I adapted this Cauliflower and Potato dish from a recipe by Atul Kochhar, one of
Britain's most innovative Indian chefs. It takes absolutely no time at all to make,
literally the time it takes to find the spices out of the cupboard (in my case, this
can sometimes be several hours), and chop the cauliflower and potatoes, plus a couple
of tomatoes.
Unlike some curries, there is no need to sauté onions beforehand to add that extra
element of flavour but the addition of Nigella (Onion) seeds and layering of spices
gives the distinctive "Indian Restaurant" flavour that is so hard to replicate at
home. Despite this, the cauliflower is never overpowered and I liken this dish to a
spicy cauliflower cheese (although it has no cheese in it).
Paul and I served the curry with some plain boiled basmati rice, but it would be
great served alongside a meat-based curry if you were preparing an Indian banquet. I
think it would also be just as good served alone, with just some Naan Bread to mop up
the deliciously fragrant sauce.
Just a couple of footnotes:
1) I used Crème Fraiche to stir through curry, although yoghurt is recommended and is
more traditional. I just happened not to have any in the house. I imagine you could
also use some sour cream.
2) I used more potatoes than the original recipe states, for no other reason than I'm
a potato fiend and I love them curried.
3) I have a feeling that some trimmed green beans would also be pretty fantastic in
this curry.
OK, there's not much more to write about this dish without treading over the same
territory that I approached with the Sag Aloo post, so, without further ado, here's
the recipe:
adapted from a recipe by Atul Kocchar
4 Medium Potatoes, peeled and cut into 1" cubes (or wedges)
A Cauliflower, cut into florets
3 Tablespoons Vegetable Oil
1 Teaspoon Nigella (Onion) Seeds
2 Cloves
2 Cardamom Pods
1 Bay Leaf
Half a Cinnamon Stick (or Cassia Bark if you can get it)
1 Teaspoon Turmeric
1/2 Teaspoon Chilli Powder (or to taste)
1 Teaspoon Sugar
300ml Hot Water
200g Yoghurt, Sour Cream or Crème Fraiche
2 Chopped Tomatoes (use good quality vine ones or home-grown)
Garam Masala for sprinkling (optional)
Coriander Leaves for Garnishing (I omitted the Coriander as I didn't have any)
Heat the oil in a sauté pan over medium high height. Throw in the diced potato and
cauliflower florets and fry for about 5 minutes. Parts of the potato and cauliflower
will be browned and crusted, other sides will remain lily-white but this adds to the
final flavour of the taste.
Remove from the pan and set to one side.
Turn the heat up to high and add a little more oil if the pan looks dry. Fry the Nigella Seeds, Bay Leaf, Cinnamon Stick, Cardamom Pods and Cloves until they start to crackle and smell fragrant. Take care because those Nigella Seeds really are little spitfires - they gob out miniscule balls of molten hot oil. All over your arms.
Put the potato and cauliflower back in the pan and mix well with the spices. Stir in the rest of the spices and cook for a minute more to allow all the flavours to mingle.
Pour over the water, bring to the boil, which won't take long because the pan is really hot, turn down to medium low and simmer, uncovered, until the potatoes are just tender.
Stir through the yoghurt/cream and the chopped tomatoes and simmer for another five minutes.
Taste for seasoning, adding salt or sugar if you feel it needs it.
Sprinkle with Garam Masala and chopped Coriander.
Serve and enjoy!

P.S. This is my entry for Vegetables, Beautiful Vegetables, held by Abby over at Eat The Right Stuff. Abby is on a campaign for everyone to eat more, more, more vegetables so get on over there with your favourite vegetable dish and join in the (healthy) fun!

P.P.S. Only just this morning we had confirmation that the bank has now complied with 2 demands from our Particulars of Claim! They haven't done anything financial yet, but this proves they're now taking us seriously!


Little Foodie said...

This sounds yummy and so easy. I had a late one after girlie night out and could do with it for breakfast, truth be told...

annauk said...

How lovely and light this looks, yum, I love any kind of curry!

Susan said...

I've loved nigella ever since my first twist of string cheese years ago. What a simple, stunning dish. I can smell it from across the pond.

Lydia said...

I've been trying to learn to love cauliflower (it doesn't come naturally!), and one of the ways I've been training myself is by eating it in Indian recipes. This one looks delicious.

Anonymous said...

Your curry recipes make me want to get out the Indian spices that I purchased at an Indian store in Rochester, MN at Myra and Patrick's recommendations (Pakistani friends) and produce some curry. Our friends from Guyana make a chicken curry with potatoes as one of the main ingredients. Delicious but best when you use a curry mix from Guyana. mother across the sea

Kathryn said...

I love curry too - we had it as a takeaway last night. There is a fab Indian restaurant/takeaway a couple of miles away...

This looks delicious - I could eat it right now too!

abby said...

this look great freya, thanks for entering it to vegetables, beautiful vegetables.

Cynthia said...

I've never had this kind of curry before so I'm definitely going to try it.

Freya, like you, I am a potato fiend. :) I'll send you a recipe for another quick easy potato dish that I am sure you'll love.

Nora B. said...

Thanks for that, Freya. I never know what else to do with cauliflower. As for curry, there are several traditional Indian grocers back in Singapore where you can tell him (usually it's a man) what type of curry you intend to cook and he will mix a curry paste on the spot. For e.g. if you said fish curry, the mix would have a bit more tumeric or cumin, then say, a lamb curry. I thought there was only one type of curry powder/paste, so this was really interesting.

Joyce said...

My mouth waters at the thought of this lovely veggie dish - and not a spud in the house! Another day.
But with a full complement of spices, this dish will soon take center stage at my dining table.

I agree, some young green beans would taste great and add a dash of vibrant color.

lululu said...

such a creative recipe by adding cinnamon. so look forward to see how it tastes, yummmmmmmmmmmmmmmmmmmmm!

Anh said...

I love this type of curry. So tasty! It's one way that I eat cauliflower actually. :)

Shaun said...

Freya - I am glad to have read this post, for I have been asked to stay with a friend for a couple of days, and she wants me to cook. I know she would love this, and it sounds like a breeze to make. I have never used Nigella seeds before, so I will be keen to try out this recipe for that experience alone. In response to one of your post-scripts, I am so glad for you and Paul that the bank is making a positive move in the direction of your claim. Ultimately, I hope that you get the justice you seek. It's really great to see people committed to their principles!!

MyKitchenInHalfCups said...

This reads like such wonderful flavor!
Creamy but no cream ... mysterious!
Looks plenty tasty.

Truffle said...

Oh this sounds delicious and what a great way to get some more vegetables in my diet!

Kelly-Jane said...

I have some Nigella seeds, will need to give this one a go.

Great news re your bank!

Mary said...

Looks delicious. I love curries in all forms, but especially this kind with yogurt in the sauce and lots of flavor.

tigerfish said...

Hahaha, my post for Eat the Right Stuff will be a similar indian curry but without potatoes...what a sync this time :D ...will be up soon.

Patricia Scarpin said...

Freya, I love this dish! Potatoes and cauliflower are 2 of my favorite vegetables. Delicious!
And I have nigella seeds in my pantry - I would never have thought I would find them here in Brazil, so I bought them the minute I saw them! :)

Kirsten said...

Delicious - and totally fascinating because it's different than anything I usually see cooked and/or in restaurants here, which is refreshing!

Also, I sometimes can't help but try to picture what your voice may sound like saying the words that you wrote - please say you have a yummy accent? I especially imagined it with the word "yoghurt" :)