Potato curry

Recipe from: 13 August 2010

Ingredients 12
Servings 1
Minutes 15 mins

Ingredients

Serving Change
  • 2
    Tbs
    sunflower oil
  • 1
    onion, chopped
  • 1
    tsp
    minced, garlic
  • 5-6
    medium potatoes, scrubbed and cut into cubes
  • 1
    tsp
    salt
  • 1/4
    tsp
    ground ginger
  • 2
    tsp
    garam masala
  • 1/2
    tsp
    tumeric
  • 1/2
    tsp
    ground cumin
  • 1
    Tbs
    tomato paste
  • 2
    tomatoes, chopped
  • 1
    cup
    frozen peas (optional)
 

Method

15 mins
 
Heat oil in a medium sized saucepan, then add onion and garlic, sauteeing over medium heat until softened.
Add potatoes, salt, ginger, garam masala, turmeric and cumin and stir to coat the potatoes with the spices.
Cook, uncovered over medium heat for 10 minutes, stirring a few times to prevent the potatoes sticking to the bottom of the pan.
Add a little bit of water, if necessary, to prevent burning.
Stir in the tomato paste and chopped tomatoes, bring to a boil, then turn heat down to a simmer, cover and cook another 10 - 15 minutes or until potatoes are soft.
Add peas and mix through.
Cook another 2 -3 minutes to defrost peas and distribute heat evenly.

Serve as is or with rotis and basmati rice.

For more of The Creative Pot's recipes click here.

 

Read more on: sauté
 

NEXT ON FOOD24X

Chocolate fudge nut pieces

2016-09-30 07:28
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.