Aloo Tamatar Pyaz Tarkari
Spicy Potato, Tomato and Onion Curry
Category: Indian Vegetarian Cookery
- 455g (1lb) Small Baby Potatoes (or New Potatoes)
- 455g (1lb) Tomatoes, cut into wedges
- 1 1/2 tsp Salt, or to taste
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 60-85g (2-3oz) Ghee (or Preferred Oil)
- 230g (8oz) Small Red Onions or Red Shallots
- 1/2 tsp Garam Masala
- 3 Green Chillies, sliced lengthwise
- 30g (1oz) Fresh Ginger, finely-cut
- 1 tsp Sugar
- 1 tbsp Fresh Coriander Leaves, chopped (for garnishing)
Step 1: cook the onions
Heat the ghee. Skin the onions keeping them whole, and cook them on a medium heat for 10 minutes.
Step 2: add the potatoes
Add the small-sized whole potatoes, or roughly-cubed large potatoes if you don't have small potatoes to hand. Also add the salt, red chilli powder, and turmeric and cook on a low heat. Cover the pan with a lid.
Step 3: add the tomatoes
When the potatoes are nearly cooked, add the tomato wedges, sliced green chillies, ginger, and sugar. Raise the heat to high and continue cooking. The potatoes and tomatoes, though cooked, should have kept their shape and not be overcooked and too soft.
From time to time try giving this dish a twist by adding some fresh spinach leaves about two to three minutes before the end of the cooking process, to turn it into a spicy saag aloo curry (as pictured).
PLEASE NOTE: if you would like less heat to this curry, deseed and/or reduce the number of green chillies in the recipe.
Step 4: serve
Served sprinkled with garam masala and garnish with chopped coriander leaves. Enjoy with steamed basmati rice, or your favourite Indian bread, and a yoghurt and mint chutney, or natural or Greek-style yoghurt.
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)