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

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Ginger
Couple
All
Family
All
Garlic
Couple
4 cloves
Family
6 cloves
Nadine potatoes
Couple
All
Family
All
Bombay five spice
Couple
1 packet
Family
1 packet
Turmeric^
Couple
1 teaspoon
Family
1 1/2 teaspoons
Spinach
Couple
1 bunch
Family
2 bunch
Cucumber
Couple
1/3
Family
1/2
Coriander and mint
Couple
All
Family
All
Peas
Couple
1 bag
Family
1 bag
Coconut yoghurt
Couple
1 pottle
Family
1 pottle
Achar
Couple
1 pottle
Family
1 pottle
Flat breads
Couple
All
Family
All

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 onion for longer than normal, so it begins to break down. The liquid it releases will also help cook the potatoes.

^denotes a staple item, not provided by Green Dinner Table.

 

 

Instructions

1

Dice the onion.

Peel and mince the ginger and garlic.

Peel and dice the potatoes into 2 cm cubes.

2

In a large fry pan on medium heat, fry the Bombay five spice mix for 15 seconds in hot oil. Add the onion, a pinch of salt and cook for 3 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).

3

Add the potatoes, lower the heat a little and give a good stir, scraping anything stuck on the bottom. Cover and cook for 15 minutes.

4

Remove the root and wash the spinach. Roughly chop.

Add the spinach to the pot and peas to the pot.

Cook covered for another 5 minutes, until the potatoes are fully cooked.

5

While the potatoes are cooking, make the raita.

Cut the cucumber in half, scrape out the seeds and discard. Grate the cucumber, then place in a bowl with a pinch of salt. We want to draw out some liquid before mixing with the yoghurt.

Finely chop the coriander. Remove the mint leaves from the stalk and finely chop. Combine both herbs with the coconut yoghurt. Press the grated cucumber to remove some liquid, add the cucumber to the herbs and yoghurt.

6

Warm the flat breads in a fry pan with a little oil or in the microwave.

Taste one of the potatoes and add another pinch of salt, if needed.

7

Serve the flat breads on the side of the Bombay potatoes, topped with achar and raita.



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