Stranger Foods

IndianLazy potato curry

Serves 2 | Prep 15 mins | Cook 25 mins

Aloo dom was one of my mother’s staple curries, made with the crop of new potatoes and tinned tomatoes. I have always felt at odds with the dish. It was the curry she made when she had nothing much in and a general lack of enthusiasm. It was one of the few bones of contention between us! This recipe is a little different to my mother’s version. It’s a simple dish, but sometimes an uncomplicated, everyday, filling curry is just what’s needed, especially when the cupboards are a bit bare. It is easily doubled to serve more.

Source: Meat Free Mowgli

Ingredients

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Imperial

x0.5

1 large red onion, roughly chopped
3 cloves garlic, peeled
2½ cm piece of fresh ginger, peeled
1 green chilli, stems removed
3 tbsp vegetable oil
400 g baby potatoes
1½ tsp salt
1 tsp ground turmeric
1½ tbsp garam masala
1 tsp sugar
2 tbsp tomato purée
150 ml water, or as needed
small bunch of fresh coriander, stems and leaves roughly chopped

Instructions

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Combine the red onion, garlic, ginger and green chilli in a small food processor and blitz into a paste. Set aside.
Heat 2 tbsp of the oil in a large, wide pan that has a lid over a medium heat. Add the baby potatoes with 1 tsp of the salt and ½ tsp of the turmeric. Fry for , or until the potato skins start to wrinkle and crisp up, then remove the potatoes to a plate.
Return the pan to a medium heat and add the remaining 1 tbsp oil. When hot, add the spice paste and cook for , or until fragrant.
Add the garam masala with the remaining ½ tsp salt, ½ tsp turmeric and the sugar. Add the tomato purée and measured water, bring to the boil, then add the potatoes back to the pan and turn the heat down to a simmer. Cook, covered, for , or until the potatoes are cooked through and tender, stirring regularly and adding more water, if needed.
Stir in most of the chopped coriander. Garnish the dish with the remaining coriander just before serving.

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