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    Madhur Jaffrey's Potatoes with asafoetida and cumin

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    Madhur Jaffrey's Potatoes with asafoetida and cumin

    As seen on Weekend Kitchen with Waitrose.

    For each of our 'Relative Recipe’s' a different famous face will introduce us to a dish that has been passed down through their family.

    In our first Relative Recipe Madhur Jaffrey makes her mother’s Potatoes with asafoetida and cumin, a dish she learnt from letters her mother would send her as a student in London.

    Ingredients

    Ingredients

    3 (250g) medium sized potatoes
    2 tbsp vegetable oil
    1/8 teaspoon asafoetida (optional, or use a pinch of garlic salt)
    ½ teaspoon whole cumin seeds
    1-2 dried hot red peppers
    ½ teaspoon turmeric
    200ml passata
    500ml water
    1 tsp salt

    Method

    1 Wash, peel and quarter the potatoes

    Heat vegetable oil in large pot and add the asafoetida until it sizzles (around 5 secs) then the cumin seeds until they sizzle and change colour (5 to 10 secs). Follow with the red peppers which will begin to change colour after a few seconds. 

    3 Now add the drained potatoes and the turmeric and fry for 2 minutes, stirring occasionally.

    4 Add the passata, water and salt, and bring to the boil. Cover and allow to simmer gently for about 1 ½ hours.

    To serve: Give each person a little bowl with the potatoes as well as plenty of sauce. They are best served with pooris, chapattis, or parathas, or with plain boiled rice

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