Borani Kachalu is a dish of potatoes sautéed in a garlic and ginger-infused tomato sauce. A creamy yoghurt with aromatic dried mint is poured over it and mopped up with naan.

Ingredients

• 1-2 tbsp olive oil
• 1/2 tsp fresh minced garlic
• 1/2 tsp fresh minced ginger
• 1/2 cup (8 tbsp) tomato sauce/passata or crushed tinned tomatoes
• 1lb fingerling potatoes, sliced into 1/8 of an inch thick disks
• 1/8 tsp turmeric powder
• 1/8 tsp cayenne (add up to a 1/4 tsp if you so like)
• 3/4 cup yoghurt thinned with 2 tbsp water
• 1 tsp dried mint + extra for garnish
• Salt

Method

Step 1

Place large frying pan on medium heat and add olive oil. Once the oil is heated through, add garlic and ginger and sauté 30 seconds till fragrant.

Step 2

Add tomato sauce, turmeric and cayenne and stir for one minute and add potato disks.

Step 3

Stir for 2-3 minutes, ensuring that each disk is coated with oil and tomato sauce.

Step 4

Sprinkle some water on top of potatoes, and cover pan with a lid or with foil and turn the heat to low.

Step 5

Allow potatoes to cook in their own steam for 15 minutes. At the 10 minute mark remove the lid/foil and insert a knife into the potato to test for doneness.

Step 6

When done, a knife should slide through freely. The tomato sauce should look thick, coating the potatoes.

Step 7

Allow potatoes to come to room temperature. In the meanwhile, prepare the spiced yoghurt.

Step 8

Add 2tbsp of water to yoghurt and whip. Add dried mint and salt to taste.

Step 9

When ready to serve, arrange potatoes in your dish and drizzle with yoghurt. Dust with dried mint.