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Indian spiked potato kebabs with tomato and lime dip

  • 30 minutes (including preparation time)
  • 10 as a nibble
Indian spiked potato kebabs with tomato and lime dip

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

  1. Cook the potatoes in boiling salted water until tender. Drain.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. 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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