Today is a pretty special day in the Van de Elzen household as it's Pops or Opa's birthday. Don't ask me how old he is! I think he's either 86 or 87, but it doesn't really matter and more so, I'm sure he's not that fussed! This week at the farm we braved the wet and harvested a lot of our potatoes. We had to get them out as the ground wasn't drying up any time soon. So we have an abundance of potatoes right now. Which is all good as long as you store them in cool dark spots, with no direct sunlight they can easily last for 6 months or more. Making the potato a pretty versatile and sometimes very important vegetable. 

There is no other culture or cuisine that treats vegetables like potatoes with more respect than Indian cuisine.  

So this week we are very lucky! And with utmost respect I bring you Ash's from our favourite Indian restaurant Tandoori in Huapai. Bombay Aloo. 

A very tasty and easy potato curry. The only special ingredient you need to get is Kasuri Methi, but it is readily available for most Indian supermarkets and since it dried it will last a long time. Just store it in an airtight container. 

*Kasuri methi is dried fenugreek leaves that lend a delicious touch to homemade dishes. 

Bombay Aloo 

Cook time: 25 minutes 

Prep time: 5 minutes 

Serves: 4 

6-7 medium potatoes  

5 tbsp grapeseed oil  

1 tsp cumin seeds  

1 onion, peeled and diced  

5 cloves of garlic, chopped  

1 inch ginger, julienned  

1/2 tsp turmeric  

1/2 tsp garam masala  

2 tsp kasturi methi dried chili powder to taste salt to taste  

coriander to garnish 

Peel and boil the potatoes. 

They should be firm not mushy when boiled.

Heat oil, add cumin seeds and let them crackle, add chopped garlic and let it brown slightly.  

Add in the onions and when translucent, add in the ginger and continue to cook.  

Add in the turmeric, kasturi methi and potatoes. Let the get coated with the masala. Cook for a further 5 minutes and keep tossing. Then sprinkle over salt and garam masala.  

Toss for a couple of minutes and serve it garnished with coriander.

Mike’s website – goodfromscratch.co.nz 

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