Sweetcorn and Potatoes with Mustard Seeds and Mint

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Ingredients

• 150g (5oz) potatoes
• 175g (6oz) tomatoes
• 3 tablespoons vegetable oil
• ½ teaspoon black mustard seeds
• ¼ teaspoon cumin seeds
• 1 garlic clove, finely chopped
• 4 tablespoons very finely chopped fresh coriander
• 3 tablespoons very finely chopped fresh mint
• 1 fresh hot green chilli, finely chopped
• sweetcorn kernels measured to the 450ml (15fl oz) level in a measuring jug
• 85ml (3fl oz) tinned coconut milk,well stirred, or water
• ½–¾ teaspoon salt
• ¼ teaspoon cayenne pepper, or to taste
• 1 tablespoon lemon juice
• freshly ground black pepper
• 2 teaspoons ground, roasted cumin seeds

How to make Sweetcorn and Potatoes with Mustard Seeds and Mint

METHOD:

1. First, boil the potatoes and, once they are cool enough to handle, cut them into 5mm (¼in) dice. Put the diced potatoes into a bowl and set them aside. Chop the tomatoes into 5mm (¼in) dice and put them into a bowl until needed.
2. Put the oil in a large non-stick frying pan and set over medium–high heat. When the oil is hot, put in the mustard seeds and cumin seeds. As soon as the mustard seeds begin to pop – this takes just a few seconds – put in the garlic and potatoes and stir-fry until the potatoes are lightly browned.
3. Add the diced tomatoes, coriander, mint and green chilli. Stir-fry for 1–2 minutes. Stir in the sweet corn, add the coconut milk or water, salt, cayenne and lemon juice and bring to a simmer. Cover, reduce the heat to low and cook for 3–4 minutes or until the sweet corn is cooked.
4. Uncover the pan; add some black pepper and the ground, roasted cumin seeds. Stir to mix and taste for the balance of seasonings.

Posted By: anila, karachi

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