Following on from Mondays post on potato skins saving the world, today’s thrifty and nifty food dishes are dedicated to the humble potato. It’s a staple that most of us have every week, boiled, mashed, as chips, or my favourite, roasties with Sunday lunch. It does however tend to be as a side dish rather than the main star of the show when it comes to dinner, unless of course its 2am, you have a quid left from the pub and chips is the only option. Cheesy chips if you’ve got an extra 50p. But anyway…. I like to include potatoes a bit more in my cusine and my favourite way to do this is to add a little spice. I’m going to show you too dishes today featuring spice and potato not only because they are tasty and quick but using the same ingredients, that you buy in bulk, for different dishes can make for a thrifty week of shopping. You can buy a large bag of potatoes for about a £1 depending on the type and where you shop. Add a few other bits and bobs, a few different flavourings and you’ve got several delicious meals for the week.
As always for the recipes, essentials in RED, must have flavouring in GREEN and extra you can add in ORANGE.
This is a really quick recipe, which if you buy a pre-made curry powder has only 4 basic ingredients in it.
Ingredients, Serves 4
2 Medium Onions, finely chopped
4 Medium Potatoes, peeled and chopped into bite sized chucks
half a cabbage, i used sweetheart. finely shredded
1tbsp of curry power or make your own
(For this recipe i like to use Turmeric, coriander, mustard powder,cumin, garlic power, salt & pepper)
Other vegetables you fancy or have knocking about the fridge, Finely shredded
1. Par boil the potato chunks in lightly salted water for about 10 mins.
2.While the tatties are going, heat a heavy frying pan on a medium heat, peel and chop the onions then add to the pan.
3. Fry the onions till the potatoes are done, its ok if they catch and brown as we want that caramelised taste, turn the heat up a little. Make a space and add more oil if needed and let it heat up.
4. Drain the potatoes well and add to the frying pan, you want to crispy up the edges. Turn occasionally to get all the skin browned.
5. Once most of potatoes are browned, add the cabbage or other veg and stir in. Cook along with your spices for at least 5 minutes. I like the veg crispy so cook for longer if you want it softer.
6. Turn out on to a plate and serve with rice or naan bread or both
Next up is this curry house classic, normally served as a side dish to your rogan josh or korma, i think saag aloo should stand out on its own for a flavourful main dish, served with rice, poppadoms and dips.
Ingredients, Serves 4
4 medium potatoes, peeled and chopped into bitesize chunks
500g of fresh spinach roughly chopped/can use 400g of tinned puree but i like fresh
1 Small Onion, finely diced
1tbsp Garam Masala
2 Garlic Cloves
2 Green Chillies
1/2 tsp Cumin Powder
1/2 tsp Coriander powder
1. Chop the garlic and chillies and mix with roughly chopped spinach
2. Saute the chopped onion in the oil, in a heavy frying pan on a high heat, until golden. About 5 minutes.
3. Add the potatoes, cumin and coriander and cook until the potatoes start to go translucent at the edges. If the spices start to stick at the bottom of the pan add a little hot water and scrap the bottom with a wooden spoon(never metal or you’ll wreck your pans).
4. Add hot water to the pan half way up the potatoes and cook for 5- 10 minutes till they are cooked through and you can put a fork into them easily.
5. Add the spinach, garlic, chillies and garam masala, simmer till the spinach has wilted, then serve with whatever you delights you want or gobble it up as it comes
Have you any recipes for jazzing up your spuds?