About this recipe:This dry curry is a vegetarian delight. Potatoes combine with green pepper and an array of aromatic Indian spices. Serves four as a side or two as a vegan main with roti or naan.
2 large potatoes
2 tablespoons vegetable oil
1 tablespoon cumin seeds
1 teaspoon kalonji (nigella seeds)
2 large onions, chopped
1 to 2 green peppers, chopped
1 green chilli, halved
4 to 6 fresh curry leaves
1 teaspoon turmeric
2 large tomatoes, finely chopped
2 teaspoons chilli powder
2 teaspoons ground cumin
2 teaspoons ground coriander
salt to taste
1 handful fresh coriander leaves
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Method Prep:15min › Cook:30min › Ready in:45min
Boil the potatoes till tender. Drain and let cool. Once cool enough to handle, peel and chop into pieces. Set aside.
Heat oil in a large frying pan over medium high heat. Add cumin and nigella seeds and cook till they begin to sputter. Add the onion, pepper, chilli, curry leaves and turmeric. Cook and stir until the onion has softened.
To the frying pan, add the tomatoes, chilli powder, ground cumin, ground coriander and some salt. Cook, partially covered, till the tomatoes have broken down.
Uncover the pan and add the potatoes. Stir well and season with more salt to taste. Continue to cook and stir till excess liquid in the pan has been absorbed and the flavours have had a chance to combine, about 5 minutes. Serve garnished with fresh coriander.