Kaju Aloo, Rogni Roti and Tomato chutney with Prunes and Apricots - James Martin Chef

Ingredients

• 1 kg/2 lb 4 oz large standard white potatoes (such as Maris Piper), unpeeled
• 6 green chillis
• 1 piece fresh ginger, 4 cm/1½ inches long
• 2 tbsp vegetable oil
• 1 tsp black mustard seeds
• 12 fresh curry leaves
• 1 tbsp cashew nuts
• 2 large onions, cut into small chunks
• 1 tsp ground turmeric
• 1 tsp salt
• ½ tsp sugar
• 200 g wholemeal (whole wheat) or chapati flour
• 25 g pearl millet (Bajra – an indigenous course grain that can grow on drier soil)
• ½ tsp salt
• 1 small finely chopped red onion
• 1 green chilli finely chopped
• 8 tbsp whole milk
• 50 g melted ghee or butter, plus an extra 25 g for cooking
• 4 dried red chillis
• ½ tsp panchporan
• 6 garlic cloves, crushed
• 1 piece fresh ginger, 2.5 cm/1 inch long, peeled and cut into thin slivers
• 2 x 400-g/14-oz tins chopped tomatoes
• 2 tbsp sugar
• 4 dried prunes, quartered
• 6 dried apricots, quartered
• 2 green chillis, to garnish