Despite the heat, I braved the hot stove top and oven to make this casserole because at the end of the festive season, I am running low on fresh vegetables; I had the essential ingredients needed…potatoes, onions, avocados and organic crushed tomatoes in a jar.
Melissa Clark adopted this recipe from Floyd Cardoz who was a well known and loved Indian-born American chef based in New York City who unfortunately died in 2020 from Covid 19 complications. It was a traditional recipe originally inspired by the Parsis who came from Persia and settled in India sometime between the 8th and 10th centuries.
Substituting mashed avocado for eggs changes the dish substantially but still capitalises on the delicious spicing and the avocado combines well with the potato and tomato; it’s definitely a dish I will make again…perfect for a cold winter’s night and to take to work the next day for lunch.
Indian-Spiced Potato, Tomato and Avocado Casserole
Ingredients
1 kg Kipler potatoes, scrubbed, steamed and sliced
1 brown onion
1 green bell pepper, deseeded, sliced and chopped
2-4 red chillis, washed and chopped
2 tbs ginger, peeled and grated
4 cloves garlic, peeled and crushed
1/2 teaspoon grey sea salt
1 tsp ground cumin
1 tsp ground garam massala
1/2 tsp ground coriander
800 grams crushed organic tomatoes
2 avocados, flesh removed and mashed
juice of 1/2 lime or lemon
pinch of salt
1/4 cup tightly packed fresh mint leaves, finely chopped, more for garnish
2 tbs of fresh coriander or basil leaves, finely chopped. more for garnish
ground black pepper to taste
Method
Preheat oven to 190 c.
Put a medium sized steamer on with plenty of water at the bottom and add all the potatoes to steam until cooked through, about 20-25 minutes. When they are finished, set aside and let them cool.
Bring a lidded pot to a medium to low heat and saute the chopped onions for 5 to 7 minutes. You will not need oil if the lid is on and the heat is not too high as the onions will naturally release water as they cook. Add the chopped green pepper and chilli and cook for several minutes. Mix in the grated ginger, crushed garlic, cumin, garam masala and coriander for a minute before adding the crushed tomatoes and salt. Simmer for 15 minutes uncovered stirring occasionally. Add the chopped mint and cilantro or basil and mix through. Take the tomato sauce off the heat.
Cut the cooled potatoes lengthwise in 2 or 3 slices depending on how thick they are and place on the bottom of a baking dish. Spread the tomato sauce evenly on top and bake in the oven for 20 minutes.
Take the flesh from 2 avocados and mash in a small bowl. Juice 1/2 lime or lemon and add to the avocado with a pinch or two of salt.
Take the casserole out of the oven and make six wells evenly placed through out the casserole and scoop the mashed avocado mash in each. Return to the oven and bake for a further 10-15 minutes.
Serve garnished with ground pepper and freshly chopped mint and coriander or basil.
Enjoy this taste delight!