Maharajah's Choice
Vegetarian Dishes
Spicy Eggplants with Coconut
Cauliflower Curry with Fresh Coriander
Hot Curried Potatoes
DUM ALOO - Baby potatoes cooked in a creamy spicy sauce
DHALL MAKHANI - A rich creamy Dhall from North Western India
PALAK PANEER - A Mildly spiced combination of Paneer and Spinach
Healthy and Easy Red Lentil Dhall
Brown/Green Lentil Curry
PUNJABI CHOLE - Chickpeas cooked with hot spices, onions and tomatoes
DHAL TADKA - Lentils cooked with onions, tomatoes, mustard seed and garlic
Chicken Dishes
Lamb Dishes
Beef Dishes
Seafood Dishes
Rice / Breads
Serves 4

6 Medium Potatoes – peeled and diced into approx 1cm cubes
1 large onion – diced finely
1 tablespoon Oil
1 teaspoon Maharajah's Choice black/yellow mustard Seeds
1 teaspoon Maharajah's Choice Cumin Seeds
1/2 teaspoon Seven Seas Ginger paste
1/2 teaspoon Seven Seas Garlic paste
2 teaspoons Maharajah's Choice Hot Curry Powder
1 cup water
Salt to taste

  1. Heat oil in saucepan and add diced onion. Fry until opaque.
  2. Add mustard seeds, cumin seeds. Cover pan.
  3. When mustard seeds start popping, add ginger and garlic. Stir.
  4. Add curry powder, stir, and fry for approx 1 minute.
  5. Add potatoes, 1 cup of water and salt to taste. Cover and simmer slowly until cooked.
  6. Add extra water if required.
  7. This curry should be dry in texture.

Cooking Notes
Should you prefer a milder curry replace the 2 teaspoons of Maharajah’s Choice Hot Curry Powder with 2 teaspoons of Maharajah’s Choice Mild Curry Powder.

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