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About this recipe:
A delicious, Indian-inspired, vegetarian-friendly potato dish. Potatoes are simmered in a homemade curry paste. Serve with rice and vegetable curry.
6 large potatoes, diced
6 fresh tomatoes, chopped
1 large red pepper, sliced
1 large onion, sliced
1 bunch fresh coriander, chopped
1 tablespoon garam marsala
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon paprika
1 tablespoon mustard powder
1 fresh chilli or to taste
3 cloves garlic, finely chopped
15 min › Cook:
30 min › Ready in:
Bring a large pan of salted water to the boil. Add the potatoes and cook until 75% done, about 10 minutes, drain and set aside.
Meanwhile, heat a large non-stick frying pan with oil. Saute garlic, onion and pepper until soft, approximately 10 minutes. Set aside.
Stir-fry the garam masala, ground coriander, cumin, turmeric, paprika, mustard powder and fresh chilli for 2 minutes. Add 4 tablespoons water to make a paste.
To the spice paste, add chopped tomatoes and cook for 3 minutes. Season well with salt and pepper. Add potatoes, onions and pepper. Mix well.
Add 125ml water and let cook for 10-15 minutes. Stir well and add more water as necessary. Serve with fresh coriander.
Been looking for ways to make potatoes interesting. Found it at last. Full of flavour. Delicious. It didn't object to being allowed to cool and then reheating. Will be using again
- 06 Jul 2014
Very nice. Made in the afternoon and ate in the evening with a shop bought nan. I didn't add any mustard. Think I will use the same recipe for chicken with or without the potatoes. Thanks.
- 18 Dec 2016
Love this recipe! I only had two fresh tomatoes so added 4 tbls tinned. Had to use 1 tbs english mustard as I haven't got mustard powder and used chilli flakes instead of fresh. It was delicious! Will definitely make it regularly, though next time I will go easier on the chilli flakes! Thanks for posting it!
- 11 Nov 2016
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