Aloo curry is an Indian potato curry, traditionally tomato-based, served with roti, rice, or papadums... or all three! Swap chickpeas or lentils for the peas if you want to mix things up a bit.
You will need
- 2 tablespoons rice bran or grapeseed oil
- 2 onions, chopped
- 4 garlic cloves, crushed
- 3 cm piece fresh ginger, peeled and finely chopped
- 2 teaspoons salt
- 1 teaspoon ground turmeric
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon chilli powder
- 2 teaspoons garam masala
- 2 tomatoes, peeled, seeded and chopped
- 1 green chilli (or to taste), finely chopped
- 3 large potatoes (peeled if desired), diced
- 1 cup fresh or frozen peas (optional)
- 2 tablespoons coriander leaves, to garnish
- Basmati rice, roti, or papadums, for serving
10 mins to prep
30 mins to cook
Heat the oil in a large heavy-based saucepan. Add the onions and stir constantly over medium-high heat for about 5 minutes, until lightly browned. Add the garlic and ginger and stir constantly until the mixture is lightly golden.
Add the salt, turmeric, pepper, paprika, chilli powder and garam masala and stir until the spices release their aromas.
Now add the tomatoes and green chilli and stir constantly for 3–5 minutes, until the tomatoes begin to break down a little. Add the potatoes and stir for another 2 minutes.
Pour in 1 cup water and stir until well mixed in; if the potatoes aren't covered in liquid, add a little more water. Bring to the boil, then reduce the heat to very low. Put the lid on and simmer for 10–15 minutes, or until the potatoes are tender, stirring often to ensure the mixture doesn't stick to the bottom of the pan.
When the potatoes are tender, add the peas if using, then simmer, uncovered, for a few more minutes, to allow the sauce to thicken and the peas to cook.
Garnish with the coriander and serve hot, with basmati rice, roti or papadums.