Alloo Curry (Potato Curry)
When you are not sure what to cook, or you have to prepare a meal in a hurry, potato curry is always the answer. It will never let you down. You can eat it for breakfast (serve it on toasted country bread, topped with a couple of fried eggs), lunch or dinner, alone or as part of a meal, with any kind of bread or rice. It’s great as a left-over too.
All varieties of potatoes can be used, even young new potatoes. This is a true comfort food, delicious with apple chutney and plain nan.
|2 tbsp||sunflower oil|
|1||large onion, finely chopped|
|2||large plum tomatoes, skinned and chopped|
|½ tsp||red chilli powder|
|1 tsp||cumin seeds|
|500g||potatoes, peeled and diced, or whole new potatoes|
|chopped coriander leaves, to garnish|
This curry can be made in advance and reheated in the pan on a low heat or in a microwave.
Heat the oil in a saucepan, add the onion and cook until slightly browned. Add the chopped tomatoes, then stir in the chillies, chilli powder, cumin seeds and salt to taste. Add 125ml (4fl oz) water
and cook, stirring, until excess liquid has evaporated.
Add the potatoes together with another 125ml (4fl oz) water. Stir well to coat the potatoes with the spice mixture, then put the lid on the pan. Cook for 15–20 minutes or until the potatoes are tender but not breaking up.
Remove the lid and continue cooking until the oil separates out. Garnish with chopped coriander and serve hot.