Advertisement

Ingredients

For the raita

Method

  • STEP 1

    Heat the oil in a large pan and fry the mustard seeds, chillies and curry leaves until the seeds start to pop. Add the onions and fry until softened and starting to brown. stir in the spices, add the tomatoes and fry for 5 mins. Add the potatoes and stir to coat. Pour in the coconut milk with 200ml water. Bring to the boil and simmer for 20-25 mins, stirring occasionally, until the potatoes are just tender.

  • STEP 2

    To make the raita, mix all the ingredients together with some seasoning.

  • STEP 3

    If the curry looks a little too saucy, scoop out the potatoes with a slotted spoon into another dish, then boil the sauce until reduced a little. stir the potatoes back in to heat through, and season well (this curry needs a good sprinkling of salt). serve with warmed Indian bread and a dollop of raita.

RECIPE TIPS
TIP

If you're missing the meat, this curry is also delicious served with some spiced lamb chops or slow-roasted spiced lamb leg.

Recipe from Good Food magazine, November 2011

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.15 ratings
Advertisement
Advertisement
Advertisement