Ingredients

Method

• 1,5 kg Woolworths Up to date Potatoes, peeled and diced
• 2 T Canola oil
• 2 t Cumin seeds
• 1 t Coriander seeds
• 1 t Mustard seeds
• 10 fresh curry leaves
• 1 onion, finely diced
• 3 garlic cloves, crushed
• 1 x 2 cm piece fresh ginger, peeled and finely grated
• 1 x 2 cm piece fresh turmeric, peeled and finely grated
• 2 green chillies, finely chopped
• 1 cup frozen corn
• 125 ml vegetable stock
• Salt and freshly ground pepper, to season
• 15 g fresh coriander, roughly chopped
• For the Tarka:
• 3 T butter
• 2 t Cumin seeds
• 1 t Coriander seeds
• 1 t Mustard seeds
• 10 fresh curry leaves
• 2 garlic cloves, crushed
• 1 x 2 cm piece fresh ginger, peeled and finely grated
• 1 x 2 cm piece fresh turmeric, peeled and finely grated
• Salt and freshly ground pepper, to season
• 250 g Phyllo pastry, thawed

Method

Ingredients

1. Preheat oven to 180°C

2. Add potatoes into a large pot and cover with cold water, season with salt then boil until for tender then drain.

3. Heat oil in a large pan, then add the spices along with the curry leaves and cook until they start to sizzle. Add in the onions the sauté until translucent.

4. Add in the garlic, ginger, turmeric, and chilli and cook for a further minute. Stir in the corn and cook for another 2 minutes.

5. Add in the cooked potatoes along with the stock and roughly mash the potatoes until a chunky texture. Season the mixture to taste then fold in the chopped coriander. Transfer into an oven safe dish.

6. To make the Tarka, melt butter in a sauce pan then add in the spices along with the curry leaves and allow to sizzle for 1 minute. Add in the  garlic, ginger and  turmeric and sauté until fragrant. Remove from heat and season to taste.

7. Lay out one sheet of phyllo pastry on a clean, flat surface. Brush it lightly with Tarka. Place another sheet on top and repeat the process until you have used all your sheets. Scrunch up the sheets and lay on top of potatoes.

8. Bake for 20-25 minutes until the pastry is golden brown and crispy

Cook's note

To make the recipe vegan, use canola oil instead of butter to make the tarka. This is a delicious meal, but could be a perfect side for a curry.

Find more pie recipes here.

Photography: Shavan Rahim 
Videography: Kevashan Moodley