Servings:
Ingredients
- 9 baby potatoes
- 1 capsicum cut in squares
- 3 tomatoes pureed
- 1 tbsp ginger grated
- 1/2 tbsp turmeric
- 1/2 tbsp tikka massala spice
- 1 tbsp sugar
- 1/2 cup water
- 2 tbsp dried fenugreek leaves
- 2 tbsp oat cream
- 1 tbsp vegan butter
- vegetable oil
- salt
Marinade
- 3 tbsp coconut yogurt
- 1 tbsp chickpea flour
- 1 tbsp tikka massala spice
- 1 tbsp smoked paprika
- 1 tbsp salt
Instructions
- Boil potatoes in water till done. Cool, pat dry and smash to form flat disks.
- Mix all the marinade ingredients in a bowl and add potatoes and capsicum. Coat evenly and leave to marinate for 30 minutes.
- Heat oil in a skillet to shallow fry potatoes till crispy on the outside. Remove and keep aside and stir fry capsicum in the same oil. Remove and keep aside. SAVE the remaining marinade.
- Transfer 1 T of same oil into another pan and add cumin seeds, ginger, tomato puree, turmeric, tikka masala spice and sugar. Cook stirring for 5-7 minutes.
- Add the remaining marinade into the pan and water if required. Bring to a simmer and add capsicum and potatoes.
- Stir in oat cream, vegan butter and fenugreek seeds. Season as required.
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