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How To Make A Potato Curry

How To Make A Potato Curry

Bombay aloo is a delicious tomato based potato curry. Once you have mastered the basic sauce you can start to play around with it, adding any other vegetables you like! Ren Patel, owner of Ren's Kitchen cookery school, shows you how to make it in this step by step guide.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
2
Prep =
10m
Cook =
15m
Total =
25m

Ingredients

  • 2 sunflower oil
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 8 curry leaves
  • 1 tin of chopped tomatoes
  • 1 tsp turmeric
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp chilli powder
  • 1 tsp salt
  • 1 tsp jaggery or sugar
  • 1 tsp fresh chilli and ginger paste
  • 2 red potatoes, boiled and chopped
  • 1 small bunch of fresh coriander

Method

Heat the oil in a pan. Test whether the oil is ready by dropping in a couple of cumin seeds, they should immediately fizz when the oil is hot enough.

Add the cumin seeds to the oil followed by the black mustard seed, put the lid on and give it a quick shake. When you hear the mustard seeds stop popping add the curry leaves, the chopped tomatoes and 1/2 a cup of water.

Add the turmeric, ground cumin, ground coriander, chilli powder, salt, jaggery, and the chilli and ginger paste to the sauce, give it a mix, and let it cook for about 5 minutes with the lid on.

Add the pre-cooked potatoes to the sauce and cook for another 10 minutes.

Add some washed and chopped fresh coriander, and serve.