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Mashed potatoes with sesame seed

Creamy onions (makkhani pyaz)
 
  • 8 POTATOES, peeled and cooked
  • 1 TBSP SESAME OIL
  • 1 ONION, chopped
  • 2 CLOVES GARLIC, mashed
  • 150 GRAM MILK, hot
  • 1 TBSP CURRY POWDER
  • 1/2 TBSP BROWN SUGAR
  • 4 TBSP SESAME SEED
 
  • 6 ONIONS, in slices
  • 1/2 CUP CHICKEN STOCK
  • 4 CLOVES
  • 1 TBSP BUTTER
  • 1 TBSP FLOUR
  • 1/2 CUP CREAM
  • 2 TBSP PORT WINE
    •

Fry the onions and garlic 4 minutes in the sesame oil. Stir in the sesame seed, curry powder and sugar. Mash the potatoes and stir in the milk and salt and pepper to taste. Stir in the sesame seed mixture, but keep 1 tablespoon behind. Put the mashed potatoes in a bowl and spoon the remaining sesame mixture on top.

Bring the chicken stock to the boil, add the onions and the cloves and simmer for 20 minutes. Melt the butter, stir in the flour and simmer for 2 minutes; add the hot onion mixture and heat, while stirring, until it thickens. Add the cream and the port. Serve warm and cold.