Indian Oven Potatoes with Fruity Tomato Vegetable

Ingredients

• 400 g Tomatoes
• 1 Red Onion
• 2 Garlic cloves
• 2 sour apples
• 1.5 tbsp clarified butter
• Sea salt
• Pepper (freshly ground)
• 2 tsp freshly grated ginger
• 2 tsp Honey
• 4 tbsp Rice vinegar
• a pinch nutmeg powder
• a pinch clove powder
• 1 tsp chopped mint
• 800 g small firm sweet potatoes
• 100 g shelled green peas
• 0.5 pickled chili pepper
• 1 Spring onion
• 250 g thick yogurt
• 1 tsp tandoori spice mix
• 1 tbsp smooth parsley (or coriander leaves)
• clarified butter (for the dish)

Instructions

1. 1.

   Wash tomatoes, halve and dice them. Peel and finely chop onion and garlic. Wash apples, peel, remove core and cut into small pieces. In a pot, melt 1 tbsp clarified butter and sauté onion and garlic over medium heat for 2 minutes. Remove half and set aside. Add apple and tomato to the pot, cover and simmer on low heat for 4 minutes. Season with pepper, salt, honey, ginger, vinegar, nutmeg, clove, and mint. Let cool. Wash potatoes, peel, pierce all sides with a fork and quarter them. Boil in salted water for 12-15 minutes until just tender. Cook peas in a pot with 1/8 l water for 2 minutes, cover and remove from heat. Preheat oven to 200°C (180°C fan). Dice chili pepper and mix with salt and 2 tbsp water. Peel remaining garlic clove, press and add to the mixture. Wash spring onion, trim and chop finely. In a small pot, heat remaining clarified butter and sauté spring onion for 2 minutes. Stir in chili sauce and yogurt until creamy. Grease baking dish. Drain potatoes and peas and combine with reserved onion-garlic mix in the dish. Mix in tandoori spice, salt, and pepper. Pour yogurt sauce over everything. Bake for 20 minutes. Sprinkle parsley and serve with apple-tomato chutney.