DIABETES AND POTATOES RECIPES

Steps:

• Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
• Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.

Steps:

• Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.
• Meanwhile, toast all the seeds in a hot dry frying pan for 2 minutes until fragrant. Crush them in a pestle and mortar, then set aside.
• Drain the potatoes and steam dry in the colander for a minute.
• Heat the grill to high. Put the potatoes on a baking tray. Brush with oil and grill until crispy and browned – 5-7 minutes. Turn the potatoes over and repeat to crisp and colour the other side.
• Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies.
• Remove the potatoes from the grill and divide each one in half, using a metal spoon so you create rough edges. Put the potatoes straight into the spice bowl and toss until well combined.
• Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve. This recipe has been taken from Dishoom’s new cookery book, Order yourself a copy here. https://www.amazon.co.uk/Dishoom-Bombay-Love-Shamil-Thakrar/dp/1408890674 >