Aloo Masala / Potato Curry – Day 4

UPDATE AUGUST 14 : This dish was submitted for Tony’s 29th Curry Mela over at Anthony’s Kitchen.

So it’s day 4 of vegetarian week, so far I haven’t found this week difficult. I’m feeling pretty good and I’m still loosing weight.

I enjoyed my curry so much that I thought I would have a variation on it tonight only this time with new potatoes and a couple of other slight changes.

ALOO MASALA / POTATO CURRY

Serves 1-2

INGREDIENTS

400g New Potatoes, halved
1 Large onion, sliced
2 Medium Tomatoes, deseeded and chopped
2″ Fresh Ginger, peeled
3 Large Cloves Garlic
1 Large green chilli
1/4 Tsp Turmeric
1 Tsp Ground Coriander
1/2 Tsp Cumin Seeds
1/2 Tsp Black mustard seeds
1 Tsp Garam Masala
1/2 Tsp Asafoetida
1 Bunch Fresh coriander, chopped
2 Tbsp Tomato puree
500ml Vegetable Stock
Salt
2 Tbsp oil

PREPARATION

Add the garlic, ginger and green chilli into a small food processor and blitz until chopped finely.
Heat the oil in a pan and add the mustard seeds and cumin seeds, fry until they become aromatic.
Add the garlic, ginger and chilli paste and fry until it starts to brown, then add the sliced onions and continue to cook until these begin to brown.
Add the tomato, coriander powder, turmeric and asafoetida, fry for a further minute.
Add the stock, garam masala, tomato puree, potatoes and continue to cook until the potatoes are tender and the sauce has thickened.
Add the fresh coriander and serve immediately.

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