River Cottage Veg by Hugh Fearnley Whittingstall
Sometimes one book gives me so many recipes, today it is Veg.
1 lb Stir Fry Mix
2 TB good Vegetable Oil
1 Onion, halved and thinly sliced
3 Garlic cloves, peeled
1 Green Chile, seeded and finely chopped
1 - 1" piece of Ginger, peeled and chopped
1 tsp Garam Masala
1/2 tsp Mustard Seeds
1/2 tsp ground Cumin
1/4 tsp ground Turmeric
3 Cardamom Pods, bashed
12 oz of Potatoes, quartered
1 cup plain full-fat Yogurt
1 1/2 TB Tomato Paste
A small bunch of Cilantro, coarsely chopped
Sea Salt and freshly ground Black Pepper
A small handful of Almonds, cashews or pistachios, toasted and chopped
Chop up the stir fry mix. Heat the oil in a large saucepan over medium heat, add the onion, and fry until just golden. Meanwhile, pound together the garlic, chile and ginger with a pinch of salt to a paste. Add the paste to the onion and cook, stirring, for a couple of minutes. Tip in the rest of the spices and stir for a minute or two. Add the potatoes and fry, stirring frequently, for 5 minutes, so that they are well coated with the spice mixture. Pour in about 1 2/3 cups of water, enough to just cover. Add the stir fry mix, cover and cook until potatoes are tender. In a bowl whisk together the yogurt, tomato paste and some of the hot liquid from the curry. Remove the curry from the heat, stir in the yogurt mixture, return to the heat, and warm through very gently. If it gets too hot, the yogurt will curdle. Stir in most of the cilantro. Taste and add salt and pepper if needed. Scatter over the toasted nuts and remaining cilantro and then serve with rice and naan.