‘Sunday Morning’ Potato Curry

Feeling slightly worse for wear on a Sunday morning? This is my stalwart dish for left over potatoes guaranteed to make you feel a little better in yourself, but maybe not your waistline, after a big night out. The potatoes could be boiled, they could be roasted, you may need to start them from scratch (as in this recipe) in a pan of boiling water for 5 minutes, just cube them up roughly ready to go. If you don’t have all the spices, use your imagination; add garam masala, fenugreek or other spices. Real ginger really helps though, and make it really hot. You can always add the chilli afterwards if you are sharing it with chilli-phobic friends.

You can throw in other stuff, too. A couple of fresh chopped tomatoes works well, right at the end. Maybe some green or red peppers added at the start, spring onions, curry leaves, chick peas; the curry is your oyster. Finish with plenty of fresh herbs and a good squeeze of lemon juice.

Eat straight from the pan making sure you don’t burn yourself in the greedy rush to chomp this down. Or stuff into chapattis, the kids love them.

Ingredients: Serves 4 depending on how hungry you are

10                                medium potatoes ( about 1kg) parboiled, cut into 4cm cubes

1                                  large onion, halved and sliced

35g                              butter

1-2 tablespoons                 vegetable oil

chili peppers

chili peppers (Photo credit: marzbars)

2-6                               fresh chillies finely chopped

1 teaspoon                  salt

1/2 teaspoon               turmeric powder

1 tablespoon                fresh ginger, peeled and chopped into matchsticks

1 teaspoon                  coriander powder

1 teaspoon                  whole coriander seeds

1/2 teaspoon               whole fennel seeds

1/2 teaspoon               cumin powder

1 sqirt                           tomato puree

2 tablespoon                fresh coriander or parsley, chopped roughly

1                                  lemon or lime, juice of

  1. SLICE the onion and chilli.
  1. HEAT the butter in a large frying pan until it begins to FOAM. Add the sliced onion and chillies
  1. COOK on a high heat, STIRRING gently until lightly GOLDEN. (about 3-6 minutes depending on your stove).
  1. Add the oil to the centre of the pan followed by the spices and tomato puree and STIR for about 2 minutes.
  1. LOWER THE HEAT, add the potatoes and STIR GENTLY with a spatula. The potatoes will start to break up so don’t mash them about to much. The contents of the pan may start to dry out so add some water when necessary, maybe some more oil. COOK through (approximately for another 3-5 minutes)
  1. ADD the chopped coriander, SQUEEZE over the lemon juice. TASTE, you may need to add more salt as potatoes suck it up and some more fresh chilli.  Eat straight from the pan, making sure you don’t burn yourself.

    English: Veg. thali

    English: Veg. thali (Photo credit: Wikipedia)


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