Add the cumin seeds and toss until they pop but don’t burn them.
Add the onion seeds (kalonji) and a rough chopped red chilli and toss briefly.
Add quartered and sliced potatoes raw.
Toss in the oil and seeds making sure the potatoes are evenly dusted with the seeds.
Add water to cover.
Add mango powder (amchoor), a chopped fresh tomato, chopped fresh coriander, a green chilli and salt.
Cover and simmer until the potatoes are soft and thoroughly cooked through breaking up gently so they thicken the water making a nice sauce.
*The end consistency should be somewhat like a runny mashed potato but the slices of potato still visible.
*Only a little oil is used to bring out the flavour of the seeds. You can be quite heavy with the seeds as the flavours will dilute in the sauce. The mango powder gives a lovely tangy flavour and then the potatoes simmer in all the juices of the herbs and tomatoes so none of the flavour is lost. Mango powder and onion seeds you should be able to get from any Indian supermarket.
In charge of the kitchen at Zumbura is head chef Raju Rawat, who brings with him over 15 years’ experience working in both the UK and the subcontinent. Having trained at one of India’s finest five star hotels, The Oberoi in New Delhi, Raju went on to work at the Michelin starred Benares in Mayfair. Prominent roles at both the Cinnamon Club and Bombay Bicycle Club followed before he helped develop popular Indian Street food brand, Moolis.
Zumbura
Aamir Ahmad, Sean Galligan and David Garrett, co-founders of award-winning contemporary furniture retailer Dwell, have made their debut in the restaurant sector with the launch of Indian restaurant Zumbura.
The opening fulfils a lifelong ambition by Ahmad to open an authentic Indian eatery in the UK, one that would offer the type of food he ate whilst growing up, but within a restaurant setting.
Located in Clapham Old Town, this cool and sophisticated 45-cover restaurant showcases the traditional cuisine of the Purab region of North India. Bringing something unique to the market, its menu features a range of unusual home-style dishes, with a contemporary twist, that offer even the most knowledgeable of diners a new and exciting culinary experience. Many of the culinary creations are personal to Ahmad, having been passed down through generations of his family.
In charge of the kitchen at Zumbura is Raju Rawat, who brings with him over 15 years’ experience working in both the UK and the subcontinent and who helped develop popular Indian street food brand, Moolis.
Raju’s focus at Zumbura is on delivering fresh, aromatic, healthy and light dishes that are totally authentic but without compromising on flavour.
Main course highlights include kullia (aromatic lamb and turnip stew, slow cooked on the bone for a full meaty smoky flavour), shami kebab (flat lamb kebabs, twice cooked for a velvety smooth texture), keema mutta (spiced minced mutton with peas) and machli ka salan (pollock fish curry with mustard seeds and fenugreek).
Zumbura also offers a comprehensive array of vegetable dishes, including two prized for their purification and nutritional benefits: karela (bitter gourd here cooked with lentils) and ghugni (black chickpeas with a tangy mango and onion dressing).
The restaurant also offers weekend brunch and lunch menus featuring a variety of small plates and wraps.
Alongside a selection of wines and spirits is an exciting cocktail list featuring such signature creations as Cucumori Chilli (Hendricks Gin, St Germaine, cucumber, chilli & coriander), Indian Negroni (Woodford Reserve, Aperol, Antica Formula, Cointreau & Peychaud Bitters) and Molly Moo Moo (Stoli Vanilla, Stoli Raspberry, Limoncello, fresh raspberries, apple & passion fruit juice).
Recipe Reviews
There are no reviews for this recipe yet, use a form below to write your review
