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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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 servings

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

Instructions
 

  • To make this easy vegetarian curry recipe, start by peeling the potato and onions. Chop the potato, onion and tomato into large cubes / chunks.
  • 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.
  • In a 4 litre + pressure cooker or pan, heat the oil. Add mustard and cumin seeds.
  • Once seeds splutter, add the chopped onion and the ground paste and saute for 3-4 minutes.
  • Add the chopped potato and tomatoes to this along with the salt.
  • Saute this mixture for 2-3 minutes. Add the shelled peas, if using.
  • 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.
  • 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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