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Indian spiked potato kebabs with tomato and lime dip
- 30 minutes (including preparation time)
- 10 as a nibble
This hearty nibble is ideal over summer when we need substantial nibbles that are healthy, easy to make and interesting.
Ingredients
- 750 grams baby new seasons potatoes, scrubbed
- 1 teaspoon cumin seeds
- 1-2 tablespoons Indian curry paste (use your favourite)
- 1 tablespoon chopped fresh coriander
- ¼ cup water
Tomato dip
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric
- ¼ teaspoon chilli paste
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 large tomatoes, blanched and peeled (or 400 gram can tomatoes in puree or juice)
- grated rind and juice 1 lime
- 1 teaspoon chopped fresh coriander
Method
- Cook the potatoes in boiling salted water until tender. Drain.
- Heat a dash of oil in a large pan and add the cumin seeds. Cook for 30 seconds until fragrant and then add the curry paste and potatoes and toss gently for 1-2 minutes. Add the water and cook tossing the potatoes in the pan until they are coated in the paste.
- Serve on skewers or with a toothpick garnished with the chopped coriander and accompanied with the Tomato and Lime Dipping Sauce.
Tomato and Lime Dipping Sauce
- Heat the oil in a medium-sized pan and add the cumin seeds. Cook for 30 seconds then add the turmeric, chilli paste, garlic and ginger. Cook for 1-2 minutes.
- Dice the peeled tomatoes and add with the lime rind and juice. Cover and cook for a further 3-4 minutes. Season with salt and sugar.
- Place the tomato mixture in a food processor with the coriander and process until smooth. Serve warm or cold with the coriander and cumin new potatoes.
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