Game & Music Night Suppers 2 - Jo’s Tamatar Aloo (Tomato and potato) With Jo’s Beetroot and Carrot salad.

On a rainy, monsoon games night these two comfort dishes with their warming colours, almost look festive, if it wasn’t summertime in India!  

Quick and easy to make in advance. Just needing to warm up the Tamatar Aloo and serve with the beetroot and carrot salad and paratha.

 

Jo’s Tamamatar Aloo

SERVES 4

2tbsp oil     ½ teaspoon of black mustard seed (sometimes add ¼ tsp of black and ¼ tsp brown mustard seeds      250g potatoes, cubed with skin on      1 tsp turmeric      ½-1 tsp Kashmirilal chilli powder      2 tsp Kashmirial paprika powder      4 tbsp lemon juice       1tsp sugar      250g tomatoes skins on cut into quarters      salt to taste       2tablespoons of chopped fresh coriander (sometimes I change this to mint)

Heat the oil in a frying or saucepan, add the mustard seeds and fry until they start to pop.

       Add the potatoes and fry for about 5 minutes.

       Add the turmeric, chilli powder, paprika and lemon juice. Sugar and salt to taste. Stir well making sure that all the potatoes are coated.  Cook for another 5 minutes.

       Mix in the tomatoes, then leave to simmer for 10 minutes, until the potatoes are tender. Make sure the mixture does not stick, you can add a little water but only a teaspoon at a time.

       Traditionally the tomatoes should be soft but still intact, I prefer my tomatoes to reduce right down. Your choice.

       Next either serve garnished with your choice of garnish, coriander or mint.

If heating up later add the coriander or mint later before serving. Or I prefer to add my coriander or mint so that the flavours marinate in there. Your choice.

 

THE REASON I USE KASHMIRIAL CHILLI POWDER I BEACAUSE IT HAS MILD PUNDGENCY

 

Jo’s Beetroot and carrot Salad

SERVES 4

 This has to be made a few hours in advance for the flavours to marinate.

 1 large beetroot (Raw) peeled and shredded       2 carrots peeled and shredded

two good handfuls of monkey nuts or however nutty you want it.  

A good handful of sultanas (Optional but goes well with the nuts)

 Red wine vinegar

salt and fresh ground pepper.    

  Literally throw the beetroot and carrot into a bowl, mix in the nuts and sultanas if using.

Pour over enough red wine so that it just soaks into the beetroot and carrot. Season with salt and pepper. Cling film or put into a bowl with a lid (remember the beetroot stains, don’t use your best Tupperware!) leave to marinate in the fridge until needed.