Alu tamatar masala
Try this vegan dish of potatoes cooked in tomato masala. It's simple to make, but with tomatoes cooked in spices and curry leaves, it's packed with flavour
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 6medium potatoes (about 1kg), roughly chopped
- 2tbsp sunflower oil
- 1tsp black mustard seeds
- 6-8 curry leaves
- 1green chilli, thinly sliced
- 2garlic cloves, finely chopped
- 2 ½cm piece of ginger, peeled and finely chopped
- 5medium tomatoes, finely chopped
- 1tsp garam masala
- ½tsp chilli powder
- ½tsp ground turmeric
- handful of coriander leaves
Instructions
Step 1
Bring a large pan of water to the boil over a medium-high heat and cook the potatoes for 10-15 mins until just tender (a cutlery knife should just be able to cut through). Drain and set aside.Step 2
Heat the oil in a large frying pan over a low heat and add the mustard seeds. When they begin to pop, add the curry leaves, chilli, garlic and ginger, and cook for 1 min until the aromas start to release. Stir in the tomatoes, then cover and cook for 10 mins until soft and mushyStep 3
Add the garam masala, chilli powder, turmeric and 1 tsp salt. Mix well and cook for another minute before adding the cooked potatoes. Pour in 200ml water, cover and simmer for 10 mins until the potatoes are completely tender. Mash a few of the potatoes with a potato masher, keeping the rest whole. Sprinkle over the coriander leaves to serve.