Maharajah's Choice
Vegetarian Dishes
Spicy Eggplants with Coconut
Cauliflower Curry with Fresh Coriander
Hot Curried Potatoes
DUM ALOO - Baby potatoes cooked in a creamy spicy sauce
DHALL MAKHANI - A rich creamy Dhall from North Western India
PALAK PANEER - A Mildly spiced combination of Paneer and Spinach
Healthy and Easy Red Lentil Dhall
Brown/Green Lentil Curry
PUNJABI CHOLE - Chickpeas cooked with hot spices, onions and tomatoes
DHAL TADKA - Lentils cooked with onions, tomatoes, mustard seed and garlic
Chicken Dishes
Lamb Dishes
Beef Dishes
Seafood Dishes
Rice / Breads
Accompaniments
Serves


500g Potatoes cubed
1 Large Onion
1 cup Tinned tomatoes - chopped
1 small carton natural yoghurt
cup cream
Oil
Salt
Maharajah's Mixed Spices (Turmeric, Cardamom, Chilli, Black Pepper, Cinnamon, cloves)
Coriander leaves for garnish

 
  1. Peel potatoes and cut into 3cm cubes. Soak in salted water for 2 hours
  2. Dry potatoes well with cloth
  3. Heat oil in Wok and deep fry the potatoes until golden brown. Drain and set aside
  4. Heat Oil or ghee in pan and fry onion with all the mixed spices until golden
  5. Stir in tomatoes, yogurt and season with salt
  6. Add potatoes and hot water to cover
  7. Cook in a moderate oven for 20-30 minutes
  8. Stir through cream prior to serving and garnish with Coriander leaves

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