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PrintPOTATOES IN TOMATO SAUCE
This delicious curry makes an excellent accompaniment to almost any other savoury dish, but goes particularly well with Balti dishes. Served with rice, it makes a great vegetarian main course.
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a karahi, wok, or heavy pan and add the onion seeds, curry leaves, and diced onions.
- Fry over medium heat for a few minutes, stirring occasionally and being careful not to burn the onions.
- Meanwhile, place the canned tomatoes in a bowl and add the ground cumin and coriander, chilli powder, ginger, garlic, turmeric, salt, lemon juice, and fresh coriander.
- Mix the ingredients together until well blended.
- Pour this mixture into the pan and stir for about 1 minute to mix thoroughly with the onions.
- Finally, add the diced potatoes, cover the pan, and cook gently for 7 - 10 minutes over low heat.
- Check that the potatoes are properly cooked through, and then serve.
INGREDIENTS
- 2 teaspoons Cooking oil
- ¼ teaspoon onion seeds
- 4 curry leaves
- 2 medium onions, diced
- 400 gms tomatoes
- 1 teaspoon ground cumin
- 1 ½ teaspoons ground coriander
- 1 teaspoon chilli powder
- 1 teaspoon grated fresh root ginger
- 1 teaspoon crushed garlic
- ¼ teaspoon ground turmeric
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh coriander (cilantro)
- 2 medium potatoes, diced
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