Masala Baby Potatoes

Ingredients 

• 26-30 baby potatoes boiled & peeled
• 4½ teaspoons ghee
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• Salt to taste
• 1 teaspoon cumin seeds
• 3-4 Iceberg lettuce
• 1 medium cucumber
• 1 tomato slice + to garnish
• Fresh coriander sprigs to garnish
• 2 Malta oranges
• 3 tinned pineapple slices cut into big chunks
• 8-10 tinned cherries, seeded and halved
• Fresh cherries to garnish

Method

1. Heat 2½ tsps ghee in a non-stick pan, add ½ tsp cumin powder and ½ tsp garam masala and mix well. Add baby potatoes, remaining cumin powder, remaining garam masala and salt and mix well. Cook on high heat for 2-3 minutes, stirring continuously. Transfer half of the cooked potatoes into a bowl.
2. Add remaining ghee to the potatoes remaining in the non-stick pan and add cumin seeds and mix till the cumin seeds coat all the potatoes.
3. Place some lettuce leaves in a serving bowl and put the potatoes over them. Cut the cucumber into flowers, place a tomato slice and garnish with coriander sprigs.
4. Halve a Malta orange and place both halves upside down on a serving platter. Halve the remaining Malta orange and cut 6 thin slices horizontally, remove the seeds and place them all around the halved orange.
5. To make cocktail sticks of the remaining potatoes, insert a pineapple chunk, a halved cherry and a baby potato on each toothpick. Insert 7-8 such cocktail sticks on top of each orange half. Garnish with fresh cherries.
6. Serve both the potatoes immediately.