Bombay Potatoes

Curry recipes are often a bit of a hit-and-miss. It’s difficult to make a good one that balances all the spices, achieving a symphony of flavors rather than a just generic “hot”. I’m not saying that I’ve got curries covered, and that I’ve slaved over this recipe with trial and error, adjusting the proportions of the ingredients time after time. I don’t really improvise with curries, I look for curry recipes, follow them down to a tee, and share the ones that are good with you, like this one.
IMG_1213 (1)And whilst we’re on the subject of curries, I’ve got a confession: I once left an Indian restaurant without paying. It was an honest mistake, I forgot, and so did the waiters apparently because I remember them waving goodbye to me. And yes, I am now – seven years after the event –  well aware of the fact that I should’ve gone back to the restaurant when it hit me the next day. I was young. But the point is, that was my favorite Indian restaurant in town, I never went back again and I think it’s what made me realize that I needed to stop my heavy reliance on restaurants for good curries.

So, anyway, I’ve discovered a wonderful potato curry recipe from Anjum Anand. Great for a weeknight with some rice. The only change I’ve made to it is add some peas, and I’m sure you can add in/swap in for vegetables of your liking. I could make a squash curry with this base later.
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Recipe from The Independent
Serves 4-6
Ingredients
3 large potatoes (around 900g in total), halved
15g root ginger, peeled weight
3 garlic cloves, peeled
2 large-ish tomatoes, one quartered, the other cut into slim wedges
4 tbsp vegetable oil
¾ tsp cumin seeds
1 tsp mustard seeds
1 large onion, roughly chopped
2/3 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
½–¾ tsp chilli powder
1/2 cup of frozen peas
Large handful of chopped coriander leaves

Method
Put potatoes in a pan of cold salted water and bring to a boil.  Cook just until tender, it shouldn’t be mushy.  Then when cool enough to handle, peel and chop into 2.5cm cubes.

Blend together the ginger, garlic and quartered tomato until smooth.

Heat the oil in a large non-stick frying pan. Add the cumin and mustard seeds and, once the cumin starts to darken, add the onion. Cook for a minute before adding the ginger and garlic mixture, the ground spices and salt. Sauté gently for one to two minutes or until the garlic smells cooked.

Add the tomato wedges, stir well and cook for three to four minutes. Tip in the potatoes and the peas, cook for three to five minutes to absorb the flavours. Check the seasoning, stir in the chopped coriander and serve.

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