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.
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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