I am often amazed by the simplicity of Indian home cooked dishes, and how much flavour can be put into a couple of ingredients with a couple of spices. Enjoy!
adapted from Indian Vegetarian Curries
This is a peasant recipe – not the best looking, made with minimal ingredients (by Indian standards!) but very very tasty. Serve with some Indian bread as an afternoon snack or as part of a meal.
|250 g potatoes||2 large onions||2 large tomatoes|
|1 Tblspn canola oil or ghee||1 green chilli||pinch turmeric powder|
|0.5 tspn cumin||0.25 tspn garam masala||small pinch chilli powder|
|0.25 tspn salt||0.25 tspn coriander powder||1 Tblspn chopped green coriander leaves|
Wash, boil and peel the potatoes, and cut into 3 or 4 cm cubes. Peel onions and cube. Cube tomatoes. Chop green chillies.
Heat the oil in a wok, karachi or large frying pan. Add cumin, coriander, chillies and onion and fry for 2-3 minutes. Add potatoes and tomatoes to the onion mixture. Add salt, turmeric and chilli powder, and cook, stirring continuously, for 3 – 4 minutes. Add 1/4 cup water to the mixture and cook, covered, on low heat for 3 – 4 minutes.
Add garam masala to the cooked vegetables, and remove from the heat. Place on a serving dish and garnish with coriander leaves. Serve with Indian breads.
From the Indian Vegetables Recipes Series
- Aloo Palak – Potatoes in Spinach Gravy
- Aloo Baingan Wadi Ki Subzi (Tomato, Eggplant and Potato Subzi with Wadi)
- Avarakkai Fry. A recipe for Indian Broad Beans
- Baingan Kabharta – Eggplant Curry
- Bean Paruppu Usili (Green Bean Paruppu Puttu): Green Beans with a Lentil Crumble.
- Beetroot Curry
- Beetroot and Carrot Salad – Indian Style
- Brinjal Fry — Deepfried Eggplant
- BrinjalFry — Sauteed Eggplant with Spices
- Carrot Curry with Coconut-Lentil Crumble
- Carrot Sambol