NORTHERN PLANNER

I’m getting demob happy. It’s PSKF tomorrow, them I’m off to Greece for a week with Mrs NP. I thought I’d leave you with one more recipe. It’s a goodun. BYEE.

Top vegetarian one – Indian potato curry. It’s hot, spicy and not for tiny tots.  This serves 4.

2 tablespoons oil

1 teaspoon cumin seeds

1\2 teaspoon turmeric powder

4 medium potatoes peeled and cubed

1 teaspoon red chilli powder

1 teaspoon coriander powder

1/2 teaspoon garam masala

1 teaspoon tamarind paste

2 tomatoes chopped

1 onion chopped

I clove garlic chopped (pinch of garlic powder if you’re really pushed)

1 cup water

Heat the oil in a heavy bottomed pan. Add the cumin seeds and fry ’till they’re browned. Add the potato cubes and all the dry spices, mix well. Add the chopped tomatoes and water. Cook covered, stirring now and again (uncover first!), on a medium dry heat for about 5 minutes or till the spuds are cooked.

It’s great on it’s own with a naan, or with rice. You can’t go wrong with boil in the bag rice which takes ten minutes – just start that off first. However, I MUST do something on making proper fluffy rice. You need some specialist ingredients for this, but once you have them in the house, you have them. I promise to do other stuff you’ll use them for.

Bugger all washing up too.