ST201906



Mumbai toasties

1 To make the sauce, toast the cumin

seeds in a dry frying pan until warm

and fragrant. In a blender or spice

grinder, blend to a thick green paste

with the rest of the sauce ingredients,

loosening with more lemon juice or

water if needed. Add salt to taste. This

makes 250ml; it will keep for up to 3

days in the fridge.

2 To make the spiced potatoes,

heat the ghee in a large pan over a

medium-high heat. Fry the cumin and

curry leaves for 30 seconds, then add

the onion. Soften for 5 mins, then add

the chillies, garlic and ginger paste,

chilli powder (if using) and turmeric.

3 Add the potatoes and enough water

to cover. Simmer for about 10 mins,

until tender and quite dry. Season to

taste and stir in the coriander. Set

aside to cool slightly.

4 Spread the sauce all over the bread.

Sandwich with the potato mixture,

sliced cheese, tomato, cucumber,

pepper and red onion.

5 In a large pan, fry the sandwiches in

butter until browned on both sides.

Halve sandwiches and serve.

Taken from The Curry Guy Veggie

by Dan Toombs (Quadrille). Photography:

Kris Kirkham

Makes 2
2–3 tbsp ghee or vegetable ghee
1 tsp cumin seeds
10 curry leaves
1 onion, finely chopped
2–3 green chillies, sliced
1 tbsp garlic and ginger paste
1 tsp chilli powder (optional)
½ tsp ground turmeric
2 potatoes, peeled and cubed
3 tbsp chopped coriander
150ml mint and coriander
sauce (see below)
4 pieces of white bread
4 slices of Cheddar
8 slices each of tomato, cucumber,
red pepper and red onion
Butter, for frying
FOR THE SAUCE
2 tsp cumin seeds
1 large bunch each fresh mint and
coriander, about 100g each
6 green chillies
4 garlic cloves
5cm piece of ginger
Juice of 2 lemons