Kashmiri aloo potatoes with Hojiblanca Olives


  • 250 g pitted black Hojiblanca olives
  • 600 g baby potatoes
  • 500 g butter
  • 2 tbsp mustard seeds
  • 1 tsp cumin seed
  • 1 tsp tomato concentrate
  • 1 tsp ginger powder
  • ½ tsp cinnamon powder
  • ½ tbsp fennel powder
  • 1 tbsp red chilli powder
  • ½ tbsp sweet paprika
  • 2 cloves
  • 375 ml natural yoghurt
  • 100 ml water
  • 1 tbsp coriander, chopped


1.  Boil the potatoes in a pot with water until they can be easily pierced with a toothpick or skewer. Strain. Let the potatoes cool and peel. Once cool, prick them repeatedly so that they can absorb the sauce.
2. Add the butter in a frying pan. Brown the potatoes and set aside.
3. In the same pan, without washing it, add the mustard seeds and cumin. Toast for a minute. Add the tomato concentrate, ginger, cinnamon, fennel, chilli, paprika and cloves and cook for 10 minutes. Add the yoghurt and water. Mix well and add the potatoes. Cook for 10 minutes, and when there are 3 minutes left, add the olives.
4. Serve in bowls and garnish with fresh chopped coriander.