Tue, 15 October 2019
Potatoes:
Fill pan with cold water, add potatoes and 1 tbsp of tikka masala paste. Boil & cook for 10 mins.
Drain potatoes, add butter and remaining mint. Smash before tasting and season with salt and pepper.
Peas:
Boil peas & half the mint leaves in stock for a few minutes. Fry cumin seeds & spring onions for 2 mins.
Drain peas and mint and pop in a blender with fried cumin seed mix. Reserve the stock.
Add some reserved stock & whizz until it forms a chunky puree. Taste & season w/salt and lemon juice.
Spice Paste:
Mix together remaining tikka masala paste with garlic and half the oil. Rub chops with the paste.
Gently heat frying pan and add chops, cooking for 2 mins on each side or longer if you like them well done.
