Aloo Tamatar (Spiced Potato Curry)
This dish is served during festivals and religious feasts with Poori, a fried whole-wheat bread.
- 1 tablespoon high-heat vegetable oil Add to list
- 1/2 teaspoon cumin seeds Add to list
- 1/2 teaspoon mustard seeds Add to list
- 1/2 teaspoon fenugreek seeds (optional) Add to list
- 1 cup finely chopped tomatoes or 1/2 cup tomato sauce Add to list
- 1/2 teaspoon ground turmeric Add to list
- 3 medium potatoes, boiled, peeled and cubed (about 3 cups) Add to list
- 1 teaspoon salt or to taste Add to list
- 2 teaspoons ground coriander Add to list
- 1/4 teaspoon cayenne pepper (optional) Add to list
- 2 cups water Add to list
- 1 tablespoon chopped fresh cilantro (optional) Add to list
Heat the oil in a heavy saucepan over medium heat. Add the cumin, mustard seeds and fenugreek seeds, if using. Let splutter (about 30 seconds to 1 minute). Add tomatoes or tomato sauce and cook for 2 minutes until tomatoes are soft. Add turmeric and potatoes. Mix well. Then add salt, coriander and cayenne pepper, if using.
Add water, cover and let simmer for 10 minutes. Transfer to a serving dish and garnish with cilantro, if desired.
Recipe by, PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2010.
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