Masala Fried Potatoes

Adapted from Madhur Jaffrey’s wonderful recipe, I’ve cut a few corners.

I make the sauce in the morning to give the flavours time to marry.

Serves 4-6, depending on whether you have other dishes with it, I usually serve this with dal and rice.
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Ingredients

600g potatoes, cubed
Oil to deep fry
Big handful of corriander, roughly chopped
1 teaspoon oil

Sauce
10 almonds
Plus a few extra
1 teaspoon poppy seeds
1 teaspoon cumin seeds
1 tablespoon corriander seeds
6 cloves
10 peppercorns
5 whole cardamoms
1 teaspoon paprika
200ml vegan yoghurt
1 inch of ginger, skin removed
3 cloves garlic
1 onion, roughly chopped
Plenty of roughly chopped coriander to sprinkle on top.

Method
Blend all the sauce ingredients into a smoothish paste, put it in the fridge for several hours.
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Fry the potatoes to golden brown and drain.
Chop the extra almonds fairly coarsely, then heat the oil in a pan and fry them with sauce for a few moments before adding the potato. Toss to coat and serve, sprinkled with coriander.

Breakfast of Champions

Aubergine bacon:
Sliced aubergine rubbed with 1 tablespoon sugar, 1 teaspoon salt and 1/2 teaspoon good smoked paprika. Leave in a colander (with a bowl under it) in the fridge overnight.
Griddle to get pretty stripes…
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With Sourdough Bagels of Awesomeness:
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or for extra savoury joy:
Fry an onion in a little olive oil with a teaspoon of garam masala and chilli until just softened. Then add some left over polenta, broken up a little. Cook until the onions have dark edges and the polenta has some crispy bits. You’ll do best with a cast iron pan- ruthlessly scrape off anything that sticks- those are the best bits!

You could also add some chopped tomato, fresh chilli and coriander at the last minute.

Roasted Butternut Squash with Smokey Haricots and Soft Polenta

More of a mental note than a recipe- simple and good.
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Roasted
1 butternut squash, sliced longways
1 medium onion, in wedges
Pinch of thyme
2 tablespoons olive oil
Roast at 200c 30 mins turning and rotating occasionally (till caramelised).

Beans
Fry:
1 finely chopped onion
3 grated cloves of garlic
1 finely chopped celery stick
Add:
1 tin of tomatoes
200g haricot beans (from a can or soaked and boiled)
1 teaspoon good smoked paprika
2 big handfuls of washed spinach leaves

Polenta
200g polenta
400g water
2 tablespoons poppy seeds (optional)
2 tablespoons olive oil
Mix the oil and water, bring to boiling point. Slowly pour the polenta and poppy seeds from a jug as you whisk. Stir until creamy.