This quick curry is one of my stand-bys for busy nights. The curry paste is flavoured with cumin, cloves, cinnamon and red chillies, and can be made easily in a food processor.
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1kg cubed potatoes
2 onions, chopped
2 tablespoons oil
1/2 teaspoon ground turmeric
1 teaspoon besan (chickpea flour)
250g plain yoghurt
coriander leaves to garnish
4 cardamom pods
1¼ teaspoon grated ginger
2-3 garlic cloves, crushed
2-3 red chillies
1 teaspoon cumin seeds
1 tablespoon white poppy seeds
1 cinnamon stick
6-7 whole cloves
Method Prep:10min › Cook:30min › Ready in:40min
Start with the curry paste: Crush the cardamom pods (I use a rolling pin or the flat side of my biggest knife). Shake out the seeds and discard pods. Put the cardamom seeds and all the other curry paste ingredients in a food processor and then process to make a smooth paste.
Boil the potatoes and cook until just tender (remember you don't want them mushy), then drain.
Blitz the onions in a food processor until finely chopped. Heat oil in a large pan, add onion and cook over low heat for about 5 minutes. Add curry paste and cook for another 5 mins or so. Stir in potatoes, turmeric, salt to taste and 250ml water.
Reduce heat and simmer covered until potatoes are cooked and the sauce has slightly thickened (about 10 minutes).
Combine besan with yoghurt, add to potato mixture and cook, stirring, over low heat until thickened again (about 5 minutes). Garnish with coriander leaves and enjoy!!!