Flavorful Masala Medallion Potato Dish
Ingredients
- 400g baby potatoes, sliced into 3mm discs, skin on
- 2 tbsp oil
- Pinch of Panch Phoron (Indian 5 spice)
- 4 - 5 dried chillies
- 3 sliced cloves of garlic
- 1 diced onion
- 1 tsp salt (adjust to taste)
- 1 diced tomato
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 heaped tsp curry powder
- 1/3 tsp coarse black pepper
- 1/2 tsp English Mustard
- Fresh chopped coriander
Preparation
Slice the baby potatoes into medallions or discs of 3mm thickness, keeping the skin on to help them retain their shape.
Heat oil in a pan and add the Panch Phoron and dried chillies. Once the chillies turn brown, add the sliced garlic and let it develop a bit of color. Then, add the diced onion, salt, and diced tomatoes. Cook covered over low heat until the onions are soft and translucent.
Add all the spices and English Mustard. If the pan seems dry, add a splash of water. Sauté for a few minutes until the oil separates from the spices. Incorporate the potato medallions into the masala, ensuring they are thoroughly coated. Cook covered over low heat, stirring occasionally until the potatoes are fully cooked.
Garnish the dish with fresh chopped coriander.
Serve the Masala Medallion Potatoes with rice or flatbreads.