Nuts-About-Potatoes Curry

I know it's a mouthful, but this Nuts-About-Potatoes curry (AKA Chicken Potato/Roast Potatoes Curry) is deeeelish. A simple blend of nuts (any that take your fancy!) with a ginger, garlic and onion base makes a tasty showstopper fit for any dinner party.

Recipe (serves 4):
750g baby potatoes

1 medium white onion, peeled and diced
3 cloves garlic, peeled
1 thumb ginger, peeled

1/2 cup tinned chopped tomatoes, blitzed until smooth

Seeds from 2 cardamom pods, ground
Pinch of black pepper
4 tbsp ground almonds (see Tips for alternatives)
1/4 tsp ground nutmeg

4 tbsp vegetable oil

Masala:
2 heapted tsp dhana jeeru
1 tsp hardar
1 tsp salt (or to taste)
Pinch red chilli powder (or to taste - see Tips for more details)
1/2 tsp garam masala

1 tbsp corriander leaves to garnish


Method:

1. Preheat oven to 200c
   Bring a large pan of salted water to the boil and add the baby potatoes
   Par-boil for 7 minutes or until the potatoes are half-cooked
2. Drain and shake the potatoes vigorously in a colander
   Tip onto a baking tray and toss in 2 tbsp of the vegetable oil and a pinch of salt
3. Roast for 20-30 minutes until the potatoes are crispy and golden
4. Meanwhile, add the onion, garlic, ginger and 1/4 cup cold water into a food processor and blitz into a puree
5. Heat the remaining 2 tbsp of oil in a large pan on a high heat
   Add the puree and stir for 5 minutes, ensuring that it does not burn
6. Reduce the heat to medium
   Add the cardamom, black pepper, nutmeg and ground almonds and stir for 3 minutes
7. Stir in the tomatoes, plus 1/4 cup of cold water
8. Add in all of the Masala spices
   Stir well, cover and simmer on a low heat for 10 minutes
   Turn off the heat
9. Add the crispy roasted potatoes into the pan and coat in the sauce
10. Garnish with corriander and serve with hot, buttery rotli, papad and a leaf salad

Tips:

• Baby potatoes are the best potatoes for this dish, but if you don't have any and are desperate to make it, then fear not! You can use regular potatoes; keep them chunky as you would for a roast
• I don't peel the potatoes for this recipe, but feel free to if you want to (and have the patience to...)
• If you don't want to use almonds then you can substitute them for any nuts you like! Originally this dish was made using peanuts; I have used almonds, cashews and pistachios in the past. If using whole nuts then measure out about 1/3 cup and then blitz into a powder. Different nuts will bring a different flavour to the curry so go ahead and get creative - you can even use a blend of nuts!
• This sauce is meant to be thick, but if you prefer a more "saucy" curry then add up to 1 cup more water before simmering to loosen it up
• For extra creamy-ness, stir through a couple of tablespoons of (soya) yoghurt just before serving

Enjoy! If you have tried this recipe then please feel free to comment below and let me know how it went. If you have any questions then please ask and I'll do my best to answer!

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