Tamarind, Tomato and Potato Curry
Ingredients
- 2 tsp cumin seeds
- 2 dry red chillis
- 5 garlic cloves, crushed
- 10 curry leaves
- 1 kg potatoes, boiled and cubed
- 3 white onions, blitzed into a coarse paste
- 2 slit green chillis
- 1 tsp turmeric
- 1 tsp kashmiri chilli powder
- 2 tsp coriander powder
- 1/2 tsp cumin powder
- 8 tomatoes, blitzed
- 75ml water from 1 small handful of tamarind or 1 tbsp tamarind paste (adjust depending on the strength and 75ml of water)
- 1 tbsp dark brown sugar
- 2 tsp salt (adjust according to taste)
- 3 tbsp freshly chopped coriander
Preparation
Heat vegetable oil in a big pan on a medium heat
Add cumin seeds until they splutter, followed by the crushed garlic cloves, dried red chillis (break and throw them in) and curry leaves
Fry for half a minute whilst stirring
Add the slit green chillis and onion paste and fry till until the raw smell has disappeared and the onions turn a light brown
Add the spice powders
Add the tomatoes and cook further for 10 minutes - the oil should separate
Add the boiled potato cubes and cook for another 5 minutes so the sauce covers the potatoes and thicken
Add the tamarind (paste with water or the water extract) and salt, stir and cover the pan so that the curry cooks on a medium heat for 10 minutes
Take off the lid and add the sugar (a bit at a time whilst tasting to adjust the sourness of the curry) and let any extra moisture in the curry evaporate
Garnish with fresh coriander and serve with roti