So, to continue my Vegetarian Recipes My Mother Is Teaching Me Over Skype series, this week it's another one of my favourites: onion and potato curry.
Because it’s a pain buying and storing all the spices and ingredients, I’m asking my mother for recipes that reuse many of the same ingredients. Rest assured though, each dish will taste deliciously different!
Note: This recipe works equally well with chickpeas (which is just as well as I had originally intended using potatoes but had wrongly convinced myself we had some at home and didn’t buy any whilst out shopping).
- 4 potatoes (around 200g), peeled and cubed OR 1 400g tin of chickpeas (240g once drained)
- 1 large onion, finely sliced
- 2 tomatoes, chopped
- 10ml sunflower oil (or alternative, though not olive oil)
- 1 large clove of garlic, grated
- 1.5cm cube of fresh ginger, grated
- ½ tablespoon cumin seeds
- 1 tablespoon chilli flakes or chilli powder
- 2-3 curry leaves
- ½ teaspoon of turmeric
- ½ teaspoon salt
- Fresh coriander to garnish
- Gently heat the oil and add the cumin, curry leaves, garlic, chilli, ginger and turmeric. Let the spices sizzle for a minute or so. This recipe is fairly mild so feel free to add more chilli to taste.
- Toss in the onion and the potatoes, give it a good stir to coat everything in the spices and fry on a medium heat until the potatoes are just cooked through enough that they slide off when you stab them with a fork. If you are using chickpeas, fry the onions until they start to caramelise before adding the chickpeas and then skip to the next step.
- Add the tomatoes and the salt and fry for 3-4 minutes more.
- Chop up some fresh coriander and sprinkle over the top before serving.
As with the aubergine and pea curry - and pretty much every Indian curry ever - this goes great with rice and chapatis/naan. I made chickpea version and, for a change, we had it with couscous. As I’m not forcing my vegetarianism on my wife, I fried off some chicken for her portion, which she said worked pretty well with the dish.
No pictures this time. I've decided if I'm going to keep it up I have to make this a minimal effort exercise. Also, most photographs of food, and especially Indian food, looks very unappetising when shot with a crappy camera phone.
Haven’t decided what next week’s recipe is. Maybe okra; although I'll take suggestions too.