This recipe is super simple and delicious! Great on its own or as part of a Sunday feast.
Ingredients
5 red potatoes
2 garlic cloves, finely chopped
1 thumb-sized piece of ginger, finely chopped
2 green chillies, finely chopped
1 small handful of curry leaves,
5 medium tomatoes
sunflower/vegetable/rapeseed oil
1 tsp black mustard seeds
1 tsp salt
1 tsp turmeric powder
1 tsp garam masala
½ tsp chilli powder.
a handful of fresh coriander, finely chopped
Method
– Peel the potatoes and roughly chop them into small pieces. Place them in a pan with plenty of water and a pinch of salt, bring to a boil, and cook for 5 minutes or until the potatoes are softened.
– Meanwhile, roughly chop the tomatoes and boil 200ml of water in a kettle.
– Add 2 tbsp of oil to a hot pan. Then, add the black mustard seeds, garlic, ginger, green chillies, and curry leaves. Cook until they begin to golden.
– Add the tomatoes. Cook for around 10-15 minutes until softened.
– Then, add the salt, turmeric powder, garam masala, and chilli powder and mix well.
– Drain the potatoes and add them to the tomatoes along with the boiled water. Stir through and cook for 10 minutes.
– With a potato masher, roughly crush some of the potatoes to thicken the curry.
Garnish with fresh coriander and serve with basmati rice, or piping-hot puris – Enjoy!