Potatoes Curry Favour In Indian Cuisine

Thursday 18 November 2010

Potatoes have been a staple ingredient in Indian cuisine for centuries, however, new research out this week shows four in ten people* are unaware of the role potatoes play in so many of our favourite curries. The research commissioned by Potato Council suggests that although Indian food is very popular, we don't really know much about some of the dishes we regularly enjoy. 

Most respondents failed to recognise that popular takeaway dishes like Vegetable Samosa, Masala Dosa, Aloo Posto or Alu Paratha are all made with potatoes, and there was confusion too when it came to recognising the healthier options. Fifty percent thought that a portion of Bombay Potatoes or Sag Aloo contained more fat or calories than a bowl of Pilau Rice. In fact per 100g, Bombay Potatoes contains only 77kcal compared with 174kcal in Pilau Rice. 100g of Sag Aloo meanwhile contains just 80% of the fat content of an equivalent amount of Pilau Rice.

Consultant Dietitian Sian Porter said: "Potatoes are quick and simple to use in a range of global dishes including Indian and are often a healthier alternative to other side dishes, while still tasting great. Consumers don't always realise this or even that potatoes are on the menu. For a really nutritious choice as a takeaway or to make at home, try Tandoori Chicken with Sag Aloo, Dahl and a small vegetable curry."

The survey revealed that although four in ten recognised Sag Aloo contained potatoes, only one in seven made the connection with Aloo Posto - even though Aloo means potato.  Recognition for Vegetable Samosa (one in four), Masala Dosa (one in twenty) and Alu Paratha (one in twenty) was also low.

Potato Council has teamed up with potato fan and star of Iron Chef UK, Sanjay Dwivedi to show just how versatile potatoes can be, by creating a range of exciting potato dishes with an international flavour.

Sanjay Dwivedi said: "Potatoes are a delicious part of British dishes but they can be spiced up, and are actually enjoyed across the globe. From Bombay potatoes, to Masala potatoes, samosas or chilli mash, potatoes are a fantastic foundation for an unlimited number of tasty and exciting meals. The research shows that nearly one in four prefer Indian dishes cooked at home, and with potatoes it's so quick and easy to do."

Sanjay's recipes, including Spiced Potatoes with Aubergine & Coconut and Masala Potatoes with Cumin & Tomatoes along with many others are available at www.lovepotatoes.co.uk.  Videos featuring Sanjay showing how to prepare and cook the dishes are also available on the site.

Curry Eating habits:

With National Curry Week, taking place this month Potato Council's survey also revealed some key curry eating habits including top curry hot spots across the country. Whether you enjoy Indian dishes with potatoes, meat or vegetables, we all like our curries different strengths. According to the research 22% would choose a mild curry, 44% medium, and just over a quarter hot. Seven percent of us like even more fire and would choose a very hot curry.

To cater for all needs Sanjay Dwivedi and Potato Council have created the Ultimate Potato Curry, whose strength can be varied accordingly: Sanjay said: "There are many ways to alter the strength of your curry to your liking. With potatoes the key thing is not to use spices that overpower their delicious taste - turmeric and cumin are great choices."

ULTIMATE POTATO CURRY 

Prep time: 10 minutes

Cook time: 20-25 minutes

Serves 4

For a medium result

1 tbsp oil

1 onion, sliced

2 tsp each of ground cumin & ground coriander, ¼ tsp turmeric &1 tsp chilli powder (or 2 tbsp medium curry powder)

700g waxy potatoes, cut into bit sized pieces

400g can chopped tomatoes

1 tbsp mango chutney

Heat the oil in a large saucepan and fry the onion for 3-4 minutes until softened.  Add the curry powder and cook for 1 minute.

Stir in the chopped tomatoes and 200ml water.  Bring to the boil.  Cover and simmer for 10 minutes.  Remove the lid and cook for another 10-15 minutes or until the potatoes are tender, stirring occasionally.

Stir in the mango chutney and serve with meat or fish.

VARIATIONS

For a mild curry use 2 tsp each of ground cumin & ground coriander & ¼  tsp chilli powder (OR 2 tbsp medium curry powder). Then stir in 3 tbsp low fat natural yogurt at the end of cooking.

For a medium curry - as above 

For a hot curry - use 2 tsp each of ground cumin & ground coriander, ¼ tsp turmeric & 1 ½ tsp chilli powder (OR 2 tbsp hot curry powder) 

For an extra hot curry -2 tsp each of ground cumin & ground coriander, ¼ tsp turmeric (OR 2 tbsp hot curry powder) & then add ½ - 1 tsp crushed dried chillies. 

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For more information contact:

David Gough                                    

Ceres                                                            

Tel: 0118 947 5956 / 07884 353 474                                           

E: david.gough@ceres-pr.co.uk     

Editor's notes: 

• Potato Council, a division of the Agriculture and Horticulture Development Board (AHDB), is funded by a levy from potato growers and purchasers to promote and support the British potato industry. Potato Council aims to increase usage and the consumption of potatoes, and improve the competitiveness of the British industry in the domestic and overseas markets
• All stats One Poll, November 2010 2,388 respondents  

Team Potato: Chef Sanjay Dwivedi 

Now Head Chef/Patron at Zaika in London's Kensington, Sanjay Dwivedi's career has been both varied and colourful. As a young man he originally left home in South India and the family hotel business and came to London to complete a course in Hotel Management. However a growing passion to pursue a career as a chef soon emerged, and saw Dwivedi working in some of London's finest kitchens, including The Ivy, Le Caprice, Coast and The Atlantic Bar and Grill. 

During this time as he gained in experience and success, he honed his craft and further enhanced his understanding of the strict, almost military, disciplines of classic French techniques. By combining this with his innate knowledge in the application of Indian spices, Dwivedi's signature style began to emerge. As his confidence and creativity grew, news of his enthusiasm and talent secured him firstly the position of chef consultancy at the exclusive Soneva Fushi Resort in the Maldives, then as touring chef on The Rolling Stones "Bridges of Babylon" world tour. 

In 1999, he returned to London as part of the opening team at restaurant Zaika in London's Kensington. Two years later, Zaika was one of the first Indian restaurants to gain a Michelin star for its innovative, sophisticated cuisine. Since then he has added to his global experience at Tabla in New York and as chef consultant for both the opening of Tantra in Los Angeles and then at Tanzore in Beverley Hills.  In January 2005, Dwivedi took over restaurant Zaika as Head Chef/Patron. Over the years, his enthusiasm and creativity have never waned, nor has his passion for his earliest inspiration in the use of the freshest Indian spices.  His ethos of sourcing only the best seasonal produce and ingredients from the UK, combined with his subtle blending of freshly ground and roasted spices, imparts unique and refined flavours in a myriad of dishes in Zaika's light and modern Indian menu. 

Dwivedi's talents have not only been recognised in London, where he has appeared in various television programmes, including Market Kitchen, but more recently in 2008, at the national food and wine festival held at Jesmond Dene House in Newcastle. That same year Dwivedi showcased his cuisine on the world stage, at the international chefs' gastronomic congress Identita Golose in Milan.  Earlier this year in 2010 he was one of four acclaimed chefs to take part in Channel 4's UK version of the series "Iron Chef", which was televised in the spring. 

Consultant Dietitian Sian Porter 

Sian is a Registered Dietitian with a BSc(HONS) in Nutrition and an MSc in Health Economics. Sian has worked in the field of clinical nutrition and health promotion in both acute and public health medicine and in the pharmaceutical and food industry. Sian's work currently includes acting as a consultant and communications advisor to the food industry on health issues. 

Sian has published and presented nutrition research and contributed to many publications ranging from 'Health Which' to 'The Journal of Human Nutrition and Dietetics' to 'The Sun'. 

Sian has broadcast on a wide range of food and health issues and her TV and radio experience includes ITN, Channel4 and Five News, GMTV, BBC Breakfast, Country File, BBC Radio 2 Health week, 'The Food Chain (BBC1)' as well as regular slots as the nutrition expert on her local BBC radio station. 

Her particular field of interest and expertise lies in encouraging people to take a holistic approach to health and disease prevention(particularly heart disease risk) by communicating nutritional science in a meaningful, practical and achievable way. 

Being a member and spokesperson for the British Dietetic Association, where Sian helps run the press office, as well as a member of various other professional and scientific associations enables her to keep up to date. 

Sian has a private practice locally where she sees a variety of patients. Sian lives in Northamptonshire with her husband, three children, a dog and a pony.