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Kashmiri Potatoes   Veg  HT  ACC   35mins


Serves 4       Hot Vegetarian  Vegetables   Accompaniment  Gluten Wheat Free  Eggless



2 tbsp Vegetable Oil

450g/1lb  Potatoes, peeled and cubed 
1 teasp Cumin Seeds

1/2 teasp  Turmeric

1/2 teasp  Coriander Powder
1/2 teasp Garam masala
1/2 teasp  Salt
2 Cloves
2 Cardamoms Pods
2 Bay Leaves
2.5cm/1 inch stick Cinnamon
5 tbsp Natural Yoghurt
3 Tomatoes, chopped



1. Heat the oil in a large saucepan, add the potatoes and shallow fry them over a medium heat for 10 minutes, stirring from time to time, until softened and golden brown.


2. Add the cumin seeds, turmeric, coriander
powder, garam malasa, salt, cloves, cardamoms, bay leaves, cinnamon stick, sliced chilies  and cook, stirring  for about 5 minutes.


3. Add the tomatoes and yoghurt, cover and cook very gently for 5 minutes, adding a little water if necessary. Serve hot.





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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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