Photography by Emma Lee
A restaurant dish, probably a hybrid of some of India’s more popular home-grown potato recipes. I have to say this dish beats my own Punjabi cumin potatoes, and it goes with almost everything.
Serves 4-6
salt, to taste
3 large potatoes (around 900g in total), halved
15g root ginger, peeled weight
3 garlic cloves, peeled
2 large-ish tomatoes, one quartered, the other cut into slim wedges
4 tbsp vegetable oil
3/4 tsp cumin seeds
1 tsp mustard seeds
1 large onion, roughly chopped
2/3 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/2–3/4 tsp chilli powder
large handful of chopped coriander leaves
Bring a large pot of water to the boil and salt it well. Place in the potatoes and boil until just tender (up to 30 minutes). When cool enough to handle, peel and chop into 2.5cm cubes. Blend together the ginger, garlic and quartered tomato until smooth.
Heat the oil in a large non-stick frying pan. Add the cumin and mustard seeds and, once the cumin start to darken, add the onion. Cook for a minute before adding the ginger and garlic mixture, the ground spices and salt. Sauté gently for one to two minutes or until the garlic smells cooked. If you are not sure, taste, it should seem harmonious.
Add the tomato wedges, stir well and cook for three to four minutes. Tip in the potatoes and cook for three to five minutes to absorb the flavours. Check the seasoning, stir in the chopped coriander and serve.
This recipe and text have been taken from Anjum’s Indian Vegetarian Feast by Anjum Anand, published by Quadrille Publishing, £19.99
© Please do not reproduce this material without the permission of the publisher
Photography by Kristin Perers
2 or 3 average-size aubergines, preferably long rather than round – say about 1.5kg / 3lb weight in all – leaves discarded but stalks left intact, salt, 500g / 1lb of tomatoes, about 4 cloves of garlic, 2 scant teaspoons of mixed ground spice – cinnamon, cloves, nutmeg, allspice, fresh basil or mint, sugar, approximately 8–10 tablespoons of olive oil.
Slash the unpeeled aubergines lengthways and all round, without separating them at the stalk end, sprinkle them with salt. Skin the tomatoes and chop them with the peeled and crushed garlic cloves.
Put the aubergines into a casserole or baking dish with a lid, in which they will just fit lengthways. Put tablespoons of the chopped tomatoes between each aubergine division until all is used up. Sprinkle in the mixed spice, a few cut or torn leaves of basil or mint, a little more salt, a teaspoon or two of sugar. Pour in olive oil to come at least level with the tops of the aubergines. Cover the pot. Cook in a low oven, 170°C / gas 3, for approximately an hour. The aubergines should be soft but not mushy, and the sauce still runny. Taste the sauce for seasoning and if necessary add more salt and / or spice. Serve cold, with a little fresh basil or mint sprinkled over.
Enough for four as a first course.
Note - This is basically the Turkish Imam Bayeldi but without the onions characteristic of that celebrated dish.
This recipe and text have been taken from Elizabeth David on Vegetables by Elizabeth David (recipes compiled by Jill Norman) published by Quadrille Publishing, £20
© Please do not reproduce this material without the permission of the publisher
Here is your chance to win a luxury vintage hamper filled with designer goodies (worth over £200!) as part of the launch for our NEW Girls’ Night In Book by Hannah Read-Baldrey!
The contents of this bounty include top brands such as Nails Inc, Forelli, Portmeirion, Aroma House, Arran Aromatics and Osprey. All products have been chosen by Hannah to provide one lucky winner with an essential kit for a fabulous Girls’ Night In.
**Competition ends 31st May open to UK only**
WHAT DO I NEED TO DO?
We want to see a photo of you and your girlfriends at your very own Girls’ Night In. It could be a shot of you diving into a cake, a silly Photo Booth photo shot, all of you making a craft project, perhaps you are hosting a beauty night and you all have a face mask on? Or simply dancing around the room. Be original and grab our attention!
You can upload your photo using the form here and the best ones will be features on the Your Girls’ Night In gallery page, but first check out all of the prizes below!
CHECK OUT WHAT YOU COULD WIN!
STUMPED FOR IDEAS?
Why not visit Hannah’s Girls’ Night In website here for some ideas on making your night one to remember!
Hannah’s book, Girls’ Night In: Craft, Cakes and Cocktails for the Ultimate Party (Quadrille Publishing) is available now for £16.99!