Bombay potatoes and kale with achar sauce, yoghurt and flat breads

Bombay potatoes and cavolo nero with achar sauce, yoghurt and flat breads

Cook time: 40 minutes

couple, family

Ingredients

Ingredient

Couple

Family

Onion

Couple

Family

Ginger*

Couple

All or half

Family

All or half

Garlic

Couple

2 cloves

Family

4 cloves

Red potatoes

Couple

1 bag

Family

1 bag

Bombay five spice

Couple

1 packet

Family

1 packet

Turmeric^

Couple

1 tsp

Family

1 1/2 tsp

Kale

Couple

1 bunch

Family

1 bunch

Coriander* and mint

Couple

1 packet

Family

1 packet

Coconut yoghurt

Couple

1 pottle

Family

1 pottle

Achar

Couple

1 pottle

Family

1 pottle

Flat breads

Couple

1 pack

Family

1 pack

Fry the spices to temper them. This South Asian technique really enhances the dish. Get the oil hot (though not smoking), then cook the spices for about 10 to 15 seconds. You should be able to smell all the flavours being released.

In this style of cooking, you also want to cook the onions for longer than normal so they begin to break down, the liquid they release will also help cook the potatoes.

To add a little heat, we added a little pickled chili to the achar sauce.

*If you’re on the Wellington or 5 night plan, the ginger and coriander are shared ingredients. Use half for each dish.

^denotes a pantry item not provided by Green Dinner Table.

Instructions

1

Dice the onion.

Peel and mince the ginger and garlic.

Wash, peel and dice the potatoes into 2.5 cm cubes.

2

In a large fry pan on medium heat, temper the Bombay five spice mix for 15 seconds in hot oil. Add the onion, a pinch of salt and cook for 3 to 5 minutes, stirring regularly until the onions are translucent. Add the ginger and garlic and cook for another minute before adding the turmeric and another good pinch of salt (it’s important to season early so the potatoes absorb the salt). Cook for another 30 seconds.

3

Add the potatoes, lower the heat a little and give a good stir, scraping anything stuck on the bottom. Cover and cook for 12 minutes (until the potatoes are about half cooked).

4

Remove any woody stalk from the kale and slice into 1 cm strips.

Once the potatoes are half cooked, add the kale and give it a good mix. If it is sticking to the bottom, add a few splashes of water, but not too much.

Cover and return to a medium-low heat for 10 to 12 minutes (or until the potatoes are fully cooked).

5

While the potatoes are cooking, make the raita. Roughly chop the coriander. Remove the mint leaves from the stalk and roughly chop. Combine both herbs with the coconut yoghurt and a pinch of salt.