Potato tikka masala
July 27, 2013 § Leave a comment
Ingredients for two people
|300 g||potato, in 1cm cubes|
|200 g||sweet potato, in 1cm cubes|
|70 g||green beans, top & tailed|
|1||red onion, in 1cm cubes|
|2||garlic cloves, crushed|
|1||ginger small knob, grated|
|1||chilli deseeded & chipped|
|1 tbs||HF garam masala|
|1 tin||diced tomatoes|
|1/2 bunch||coriander, finely chopped|
For the potato
‘Tikka’ means pieces or bits, so chop your potatoes into bite sized pieces to make for easy eating!
Bring a large pot of water to the boil, add the potatoes and the sweet potatoes and cook for 10 minutes, for the last two minutes of cooking add in the green beans, while these are boiling you can begin to make your masala. Once just cooked strain the potatoes and the beans, then leave aside.
For the masala
Heat some vegetable oil in a large pan or pot over medium high heat. Add the red onion, garlic, ginger, and chilli, cook for 3-5 minutes or until fragrant. Add the HF garam masala and cook for another minute. Now add the diced tomatoes and the yoghurt, bring to a gentle simmer and then add the potatoes and sweet potatoes and sweet potato to the pan along with half of the coriander. Season with salt and pepper and then leave to simmer for 20 minutes, meanwhile you can boil your rice.
For the rice
Bring a large pot of salted water to the boil. Add the rice and cook it for 8-10 minutes until soft. Drain.
Remove the potato tikka from the heat. Divide the rice between bowls, and then top with the creamy tikka masala. Serve with the remaining chopped coriander and a good squeeze of lemon juice.
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