Potatoes + Veggies

You would never imagine a dish that tastes this good was put together with “empty the fridge ingredients” – a tasty dish was required for a meal for one (I am alone at home & still need to eat) – and the fridge was almost bare – bring out whatever veggies are there – add a staple (potatoes) and “voila” you have all that you need + plus more. I served the dish (for myself) with fresh whole wheat roti.

I have more of such “no fuss – flavour packed dishes” that I have put together during “lock down”, will share soon. I have however stayed away from baking – as I am alone and would really need to eat every last crumb and not put anything to waste.

Potatoes, Peas, Carrots, Tomatoes & Onions

25ml oil

2/3cm cinnamon sticks

1-2 bay leaves

65ml finely chopped onions

7ml salt

3-4 curry leaves

5ml fennel seeds

3ml mustard seeds

5ml cumin powder

5ml coriander powder

2ml turmeric powder

250ml peas

250ml chopped potatoes

200ml grated carrots

125ml grated tomatoes

5-7ml lemon juice

30ml chopped fresh coriander

Method

1. Heat oil in a large pot/pressure cooker (I use the good old whistling type) add the cinnamon sticks, bay leaves and then the chopped onion and salt (in that order), and allow to brown slightly
2. Turn the heat down and add curry leaves and balance of spices – stir – allow to cook for 30seconds to a minute
3. Add the peas, potatoes, carrots and tomatoes – mix well – place pressure cooker lid and whistle – switch of after 4 whistles OR for the conventional method – allow to cook till potatoes are tender (adding water if necessary)
4. Once the potatoes are cooked – remove from heat and season with lemon juice and more salt if necessary
5. Garnish with the chopped coriander and serve with rice or roti’s

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