We are all adjusting and adapting to a very new style of living right now. It’s resulted in huge change across the board and for every individual, that has translated to mean different things. The biggest change for me has been shutting shop at The Spice Club and closing my cookery school doors. It’s been very hard but I have been trying to focus on how I grateful I am that as a job, I get the opportunity to share my cookery knowledge with others and actually see my students benefit from it in their own kitchen.
Given the situation I am in, I’ve decided to take this opportunity to continue sharing. Via social media, posting recipes on here and as of yesterday by means of LIVE ONLINE COOKERY CLASSES on Facebook. I taught one of my favourite dishes yesterday, Sukha Aloo. It’s a fav because it takes 10 minutes to cook and scores high marks in the taste department (that’s an actual place in the brain). If you’d like to re-watch it and follow as I cook, you can do so here. Or if you’d rather not watch me jibber jabber, you can scroll down and read the recipe below.
I wil be doing regular FB Live cookery classes. My next one will be next Friday 3rd April at 4pm GMT. Hope to see you there!
- 2-3 tbsp oil
- 1 heaped tsp cumin seeds
- 1 medium onion (approx 100g) thinly sliced
- 2 heaped tbsp double concentrate tomato puree
- 575 g potatoes red/desiree are ideal, cooked & peeled & cut into bite-size pieces
- 1 1/4 tsp salt or according to taste
- 1 tsp paprika
- 1 tsp garam masala
- 1/2 tsp amchur/mango powder optional
- 1 green chilli finely chopped or 1/4 tsp chilli powder
- Handful fresh coriander roughly chopped, optional
- Heat oil in a pan. Once hot, add the cumin seeds. Give them a quick mix and then add the onions.
- Sauté for 2-3 minutes on medium/high until light golden in colour. Now add the tomato puree along with 4-5 tbsp water and mix well.
- At this point, add the potatoes and sprinkle over the salt as well as all of the dry spices and green chilli. Mix well.
- Finish with fresh coriander and mix once again. Turn off heat. Taste for salt/chilli and adjust accordingly.