Recipe - Indian Potato Curry

15 Baby potatoes
2 Zucchini
Ghee for cooking
One half Onion finely cut or sliced up
Pce ginger finely cut or sliced up
2 Cloves garlic finely cut or sliced up
ONION RELISH:
2 Red onions finely cut or sliced up
2 teaspoon Sweet paprika
1 teaspoon Cayenne pepper
Juice of 1 lemon
Salt and freshly grnd peppe
2 small Chillies seeded finely slicd
Fresh coriander leaves chpp
One half teaspoon Garam masala
One half teaspoon Ground cumin
One half teaspoon Ground coriander
One half teaspoon Cayenne pepper
30 Fresh peas podded
250 Ml coconut cream
One half bn Coriander
RAITA:
300 g Natural yoghurt
One half Continental cucumber
One half bn Fresh mint
2 Ripe tomatoes
1 teaspoon Cayenne pepper
Salt and freshly grnd peppe
Juice of 1 lemon

To make onion relish, in a bowl combine onion, spices, seasonings and lemon
juice, then squeeze them with your fingers. Let sit for an hour. Just
before serving mix through coriander to taste. In a saucepan of lightly
salted water, boil potatoes, in their skins, until just cooked. Allow to
cool, then cut them in half. Slice zucchini on the bias into 5mm thick
slices. Heat a little ghee in a heavy bottomed saucepan, and saute onion,
ginger, garlic and chilli until soft. Add spices and fry for 30 seconds.
Add all the vegetables, toss well and add coconut cream bit by bit as they
cook. To make raita, put yoghurt in fine sieve and leave to strain for 15
mins. Grate cucumber with skin on. Chop mint leaves. Peel, seed and dice
tomatoes. Combine vegetables with yoghurt and seasonings. Chill. Chop
coriander leaves. When vegetables are cooked and a thick sauce has formed,
add coriander and lemon juice to taste.