Anjum Anand’s turkey naag

Create a fine paste of the ginger, garlic and tomatoes (ideally use a blender but if you don’t have one then grate the ginger and garlic to create a rough paste and chop the tomatoes). Stir in the powdered spices, salt and yoghurt. Add in the potatoes and leave while you get going with the next step.   

Heat the oil and butter/ghee in a medium non-stick saucepan. Add the mustard seeds and cook until you can hear that they‘ve all popped – this shouldn’t take any more than a minute. Add your onions and cook over a moderate flame, stirring often, until the onions are golden at the edges (around 7 - 8 minutes). 
  
Add the potatoes and paste and cook over a moderate-high heat, stirring occasionally but more often when the paste starts to thicken. Once the sauce begins to release oil droplets around the edges of the pan, (after around 10-12 minutes of cooking), it should be ready. If you are not sure, taste it – the sauce should taste delicious and without any raw garlic flavours. If it is not cooked or has reduced too much while cooking, add a splash of water and continue until you can see the oil around the edges.     
 
Add your turkey and enough of the remaining water to come halfway up the pan (or a little more if you like a little more sauce) and bring to the boil. Simmer for a few minutes, taste and adjust the seasoning. Stir in the chopped coriander and serve with some lovely pure Basmati rice and an ice cold Cobra.
 
Anjum’s top tips: 

• If you’re tight on time, replace ginger and garlic with fresh garlic and ginger pastes.
• For a richer dish, stir in a good dash of cream or sour cream before serving