RECIPES > VEGETABLES > Spicy Potato Shakuti

    For paste:  
    75g desiccated coconut  
    2 medium onions  
    2 tsp poppy seeds
Spicy Potato Shakuti
    2 tsp vegetable oil
    4 dry red chillies / 1 tsp red chilli flakes
    1/2 cinnamon stick
    3 cloves
    1/2 tsp black peppercorns
    4 garlic cloves
    For curry:
    4 medium potatoes, 1" cubed
    200g boiled green peas
    1 tin chopped tomatoes  
    4 tsp vegetable oil  
1 tsp salt

Print this page


Method for paste:
1. Heat 2 tsp of oil in a pan.  Roast cloves, cinnamon, poppy seeds,
  peppercorns and red chillies for 30 seconds.
2. Dry roast the coconut in a pan until it is golden brown.
3. Place the roasted spice, coconut, garlic and onions in a blender and grind
  to a paste.

 Method for curry:

1. Heat the oil in a pan and add diced potatoes, cover and cook for 2 minutes.
2. Next add the paste, chopped tomatoes, peas and salt.  Stir, cover and
  simmer for 10 minutes until the potatoes are cooked through.
3. Serve hot with chunky toasted bread.