Gujarati aloo (potato curry with chapatis from India);Six Ways with Spuds

Potato Curry

06 Jul 2015

A spicy, filling veggie main


4 large potatoes, chopped into small pieces
1 tbsp mustard seeds
1 tin chopped tomatoes
1 tbsp garlic puree
½ tbsp ginger puree
1 tbsp green chilli puree
½ tsp salt
¼ tsp turmeric
1 tbsp cumin powder
1 tbsp coriander powder
½ tsp red chilli powder
3 tbsp oil

1 Place the oil in a large saucepan set over a medium high heat.
2 Add the mustard seeds and cover the pan. Once the mustard seeds begin to pop and their fragrance is released, add the tin of chopped tomatoes and cover again quickly as the mixture is likely to spit (don’t wait too long after the mustard seeds start popping or they will burn, which will result in a bitter curry).
3 Add the garlic, ginger and chilli purees and stir to combine.
4 Add the salt and the remaining spices, except the fresh coriander and stir again.
5 Add the chopped potatoes. Stir again so that the potatoes are coated. Add enough water to cover the potatoes.
6 Cover the pan and reduce the heat to low. Leave for 15 minutes.
7 Stir again. At this point you may need to add more water if the mixture appears too dry. Cover and leave for another 15 minutes.
8 Stir again, checking the water and the consistency of the potatoes. If they are cooked, remove from the heat. If not, cover and allow to cook for a further 10 minutes.
9 Garnish with fresh coriander and serve.