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Indian Potato Curry

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      Title: INDIAN POTATO CURRY
 Categories: Main dish
      Yield: 1 Servings
 
     15    Baby potatoes
      2    Zucchini
           Ghee for cooking
    1/2    Onion finely sliced
           Pce ginger finely sliced
      2    Cloves garlic finely sliced
           ONION RELISH:
      2    Red onions finely sliced
      2 ts Sweet paprika
      1 ts Cayenne pepper
           Juice of 1 lemon
           Salt and freshly grnd peppe
      2 sm Chillies seeded finely slicd
           Fresh coriander leaves chpp
    1/2 ts Garam masala
    1/2 ts Ground cumin
    1/2 ts Ground coriander
    1/2 ts Cayenne pepper
     30    Fresh peas podded
    250    Ml coconut cream
    1/2 bn Coriander
           RAITA:
    300 g  Natural yoghurt
    1/2    Continental cucumber
    1/2 bn Fresh mint
      2    Ripe tomatoes
      1 ts Cayenne pepper
           Salt and freshly grnd peppe
           Juice of 1 lemon
 
  To make onion relish, in a bowl combine onion, spices, seasonings and
  lemon juice, then squeeze them with your fingers. Let sit for an
  hour. Just before serving mix through coriander to taste. In a
  saucepan of lightly salted water, boil potatoes, in their skins,
  until just cooked. Allow to cool, then cut them in half. Slice
  zucchini on the bias into 5mm thick slices. Heat a little ghee in a
  heavy bottomed saucepan, and saute onion, ginger, garlic and chilli
  until soft. Add spices and fry for 30 seconds. Add all the
  vegetables, toss well and add coconut cream bit by bit as they cook.
  To make raita, put yoghurt in fine sieve and leave to strain for 15
  mins. Grate cucumber with skin on. Chop mint leaves. Peel, seed and
  dice tomatoes.  Combine vegetables with yoghurt and seasonings.
  Chill. Chop coriander leaves.  When vegetables are cooked and a thick
  sauce has formed, add coriander and lemon juice to taste.
 
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