The recipe for this week's Potato theme comes from a book I hadn't used yet. It is 'The Higher Taste: A guide to gourmet vegetarian cooking and a karma-free diet'. It's a neat little book that I picked up second-hand, after loving the Hare Krishna food at the Falls Festival. I regretted not buying their book at the festival and hoped to find similarly good recipes in this book.
1/4 large cabbage, thinly sliced (I used a Chinese cabbage)
3 large potatoes, cut into 1.5cm cubes
2 tbs ghee
1 small hot chilli, finely diced
2 tsp black mustard seeds
1/4 tsp turmeric
2 tsp coriander powder
1 tsp salt
1 small wedge of lemon
Heat the ghee in a large saucepan, then add seeds, turmeric, and chilli.
When the seeds start to crackle, add the potatoes and stir for 5 minutes on medium heat.
Add cabbage and cook for 15 more minutes until potatoes are tender.
Add salt and coriander powder.
Sprinkle with lemon juice.
I'm not sure about this recipe - we ate it but it wasn't great. I don't know if it's the combination of ingredients, or if my spices or ghee were a bit too old, but the flavour was just a little odd. If I cook this again, I'll use a different combination of spices.