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Potato, Onion and Tomato Curry

Saffron Trail favourites! Recipe for my favourite potato, onion and tomato curry - ready in 20 minutes with ingredients from your pantry.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 potatoes large
  • 4 tomatoes medium
  • 4 onions medium
  • 1/2 cup peas shelled (optional)
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp salt
  • 2 tbsps coriander leaves (for garnish)
to grind to paste
  • 6 cloves garlic
  • 2 - 3 chilies red
  • 1 tsp cumin seeds
  • 1/3 cup coconut grated (unsweetened)
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder red (optional)
  • 2 tsps rice flour

Method
 

  1. To make this easy vegetarian curry recipe, start by peeling the potato and onions. Chop the potato, onion and tomato into large cubes / chunks.
  2. Grind the 'masala paste ingredients' to a fine paste in a small mixer jar, using upto 1/4 cup water to get a smooth paste.
  3. In a 4 litre + pressure cooker or pan, heat the oil. Add mustard and cumin seeds.
  4. Once seeds splutter, add the chopped onion and the ground paste and saute for 3-4 minutes.
  5. Add the chopped potato and tomatoes to this along with the salt.
  6. Saute this mixture for 2-3 minutes. Add the shelled peas, if using.
  7. Add 4 cups water and bring this to a boil. Close the cooker with the lid and the 'weight'. Allow 2 whistles and turn off the flame.
  8. Allow cooker to cool for 10 minutes. Open cooker, remove the curry into the casserole and garnish with fresh coriander.

Notes

This recipe is sponsored by Milton MicroWow Casseroles
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