Potato Masala

 

 

 

 

 

 

 

Continuing on the “Curry Theme,” here is another vegetarian curry which is easy and delicious and can also be part of your ‘Indian Feast,’ which I will be continuing on after the period of lent and Greek Easter.

This is especially for a friend, who I bumped into at my local market a few days back and who told me she had cooked nearly all the recipes and how much her family were enjoying it. She said she had picked up many tips along the way!  This made my day!

 

 

 

 

Easy

 

 

 

Serves 4

 

 

 

Ingredients

2 tbs oil

1 tsp black mustard seed

10 curry leaves

1/4 tsp ground Turmeric

1 cm piece grated ginger

2 green chillies finely chopped

2 onions chopped

500 g waxy potatoes, peeled and cut into two cm cubes

1 tbs tamarind purée or if you don’t have any tamarind, use a few drops of lemon

 

Method

1. Heat the oil in a heavy-based frying pan, add the mustard seed, cover and when it begins to pop, add curry leaves, turmeric, ginger, chilli and onions and cook, uncovered until onions are soft.

2. Add potato cubes and toss in curry mixture. Add 250ml of water to the pan, bring to the boil, cover and cook until potatoes are almost breaking up. This takes about 10-15 minutes, more than one expects! Try a cube,before switching off the heat, it should be really soft. If it needs more liquid, add a little more, before serving all the liquid must be absorbed and the sauce thick.

3. Add the tamarind and season with salt.

 

Serve as a meal or as part of an “Indian Feast.”

 

 

 

Cube your potatoes and reserve in cold water.

 

Measure out your mustard seeds.

 

 

Prepare the rest of your ingredients before you start cooking. Here I have used red chillies, which I have de-seeded. If

you don’t want your potatoes too chilli hot, omit or add less.

 

Place oil in frying pan, add mustard seeds, cover with lid and wait until they start popping. Then add the rest of the ingredients

and fry until onions are soft.

Add cubed potatoes, toss in spices and add 250 ml of water. replace lid and simmer for 10-15 minutes, until potatoes

are almost breaking up and very soft.

 

 

Final result!