Ingredients: 2lb (900g) new potatoes
1lb carrots (450g)
1 1/2 lb (675g) tomatoes, fresh or tinned
2 1/2 tsp cumin seeds
3tsp coriander seeds
1-inch piece of cinnamon stick
1tsp cardamom seeds
1/4 tsp black peppercorns
8tbs ghee or vegetable oil
1 large red onion, diced into 1/2 -inch cubes
1 clove garlic, minced
1 1/2 -2oz (40-60g) ginger, peeled and minced
1/4 tsp grated nutmeg
1/2 tsp turmeric
6fl oz (170ml) yoghurt
4-8fl oz (115-225ml) cream
2tbs chopped coriander leaves, plus whole sprigs for garnish
Preparation: Peel potatoes, then cut in halves or thirds, nor more than 1/2 -inch thick. Reserve in a bowl of water. Peel carrots, cut into 2-inch pieces. Blanche, peel and seed tomatoes, then chop. Assemble whole spices and grind. Drain potatoes, blot dry. Using a large frying pan or casserole, heat 4tbs ghee or oil, add potatoes and stir over medium heat. Fry until golden, then pierce each several times with knife. Remove from pan. Add 2tbs ghee, cook carrots until half-done. Return potatoes to pan.
In a second pan, heat 2tbs ghee, add onions and fry until deep brown but not burnt. Add garlic, ginger, ground spices, nutmeg and turmeric, followed by tomatoes and yoghurt. Stir. Transfer sauce to carrots and potatoes. Simmer until the vegetables have finished cooking, then add cream and cook another few minutes. Add salt and adjust seasoning. Stir in coriander.
Ms Bogacki will receive two bottles of Pinot Grigio 1992 Borgo Molino, made in the Friuli and purchased by us from Reid Wines, near Bristol. New entries are welcome for the following category: spiced breads and cakes. Those whose recipes we print will receive a bottle of 1989 Bukkuram de Bartoli, a figgy-tasting Sicilian muscat. Send recipes, stating the source, to: Emily Green, Weekend, The Independent, 40 City Road, London EC1Y 2DB.