Potato Murghi

After a long break, the blog gets a new addition. Made a beef madras yesterday, and to go along with it we've adapted a couple of recipes, cumin potato with a recipe for mint and corriander chicked (chicken murghi) - dropping the chicken from the murghi and replacing it with potato, but leaving the cumin with the potato part. The green stuff is fresh corriander and mint leaves (about 2:1, but just lots really) some green chillis (3 in this case), about an inch of fresh ginger, and three or four garlic cloves. You bash that lot into a paste in a mortar and pestle, noisey, so stick a towel underneath, ideally with a chopping board in between because you will spill stuff. Also, watch out for stuff flying up to your eyes...that can really smart. Of course DON'T RUB yourself, ANYWHERE, until you've had a good hand wash after the paste making!!!! Then boil the potatos in their skins until they're just about cooked, you want to keep them firm. Let them cool, chop them. Now some salt in a frying pan, let the salt dry on the heat, pour on some oil and bung the potatos in, then the paste and mix it all about to coat the potato in the paste as much as possible. Then serve...or just eat ;-)