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PrintSPICY POTATO AND TOMATO CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a wok or heavy pan and stir-fry the onions, onion seeds , curry leaves and green chilli for about 20 -30 seconds.
- Add the tomatoes and cook for about1- 2 minutes over a low heat.
- Peel the cleaned potatoes and cut them into small cubes.
- Add the ginger and garlic, chilli powder, ground coriander and salt to taste.
- Stir-fry for 2 minutes, then add the potatoes and cook over a low heat for 7 minutes until the potatoes are tender but firm to bite.
- Add the lemon juice and fresh coriander and stir to mix together.
- Cut the eggs into quarters and garnish to the finished dish.
INGREDIENTS
- 2 medium potatoes
- 1 tablespoon IDHAYAM sesame oil
- 2 medium onions, finely chopped
- 5 curry leaves
- ½ teaspoon onion seeds
- 1 fresh green chili, seeded and chopped
- 4 tomatoes, sliced
- 1 teaspoon grated fresh root ginger
- 1 teaspoon crushed garlic
- 1 teaspoon chilli powder
- 1 teaspoon ground coriander
- Salt to taste
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh coriander (cilantro)
- 4 hard-boiled eggs, to garnish
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