Sambar masala-spiced roast potatoes with fennel and white beans by Nik Sharma

theguardian.com

Jakari

4 medium baking potatoes (about 180g each; I used russets), peeled

1 x 400g can white beans, drained and rinsed

1 large white or yellow onion (300g), peeled

2 fennel bulbs (about 230g each), trimmed

2 tbsp extra-virgin olive oil

1½ tbsp sambar masala, store-bought or homemade (see recipe below)

12 curry leaves (optional)

1 tsp red chilli flakes

Fine sea salt and pepper, to taste

2 tbsp fresh lemon juice, plus the zest of 1 lemon

2 spring onions, both white and green parts, thinly sliced

2 tbsp fresh coriander leaves

subheading: For the sambar masala (makes about 200g):

15g large fresh curry leaves (about 40 in total)

40g whole dried red chillies (or about 12 - I use equal parts whole kashmiri and byadgi chillies, but if you want it hotter, use cayenne)

50g dried yellow split peas (AKA chana dal)

3 tbsp coriander seeds

2 tbsp black or brown mustard seeds

1 ½ tbsp fenugreek seeds

1 tbsp cumin seeds

5cm piece cinnamon stick

1 tsp ground turmeric

2 tsp sesame oil, or a neutral oil such as grapeseed

Directions at theguardian.com

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