This curry was quite popular with my mum when I was growing up, but it is rather greasy so I decided to make a lighter version of it. The recipe calls for the potatoes to be deep fried, I roast them instead.
Cut potatoes to a size of you like. Heat a pan in the oven with oil, drop the potatoes in when the oil is hot but not smoking toss them around the pan and ensure they are well coated in oil. Half way through the cooking, add a clove or two of garlic and roughly chopped onions. Roast till golden. The garlic should soften and become easy to mash.
To prepare the curry base, heat oil in a pan, add chopped onions and sauté until translucent. I usually add a bit of the spice mixture in at this point, here are the spices, all quantities are according to taste:
Salt, chilli powder, turmeric powder, coriander powder, cumin powder, mango powder, nigella seeds, garam masala, a pinch of sugar, a little dried basil.
Add tomato paste or puree to the onions in the pan, mix well, add the rest of the spices and sauté. I added a little yogurt to reduce the sourness, if you are vegan skip this. Add another pinch of garam masala and cook for a minute or two. Add the roast potatoes, mix well ,garnish with coriander and serve.
Feel free to add ingredients and make variations of this recipe.
Photographs below-
Cut potatoes to a size of you like. Heat a pan in the oven with oil, drop the potatoes in when the oil is hot but not smoking toss them around the pan and ensure they are well coated in oil. Half way through the cooking, add a clove or two of garlic and roughly chopped onions. Roast till golden. The garlic should soften and become easy to mash.
To prepare the curry base, heat oil in a pan, add chopped onions and sauté until translucent. I usually add a bit of the spice mixture in at this point, here are the spices, all quantities are according to taste:
Salt, chilli powder, turmeric powder, coriander powder, cumin powder, mango powder, nigella seeds, garam masala, a pinch of sugar, a little dried basil.
Add tomato paste or puree to the onions in the pan, mix well, add the rest of the spices and sauté. I added a little yogurt to reduce the sourness, if you are vegan skip this. Add another pinch of garam masala and cook for a minute or two. Add the roast potatoes, mix well ,garnish with coriander and serve.
Feel free to add ingredients and make variations of this recipe.
Photographs below-
Sauté onions till translucent
Add tomato paste. You can use fresh tomatoes or puree
Mix well
Add spices I usually add a pinch of sugar to make the tomatoes less tart
Let this cook for a minute or two
This mixture started to bubble a bit
As it was getting a bit dry I added a little water and let it simmer
The oil and tomatoes should separate and start bubbling in the pot.
Add yogurt and stir well
Add the roasted potatoes at this point and mix well.
This is my meal in a lovely plate with mango lassi, chapatis and butter
No comments:
Post a Comment