Aloo Tamatar (Spiced Potato Curry)

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

This dish is served during festivals and religious feasts with Poori, a fried whole-wheat bread.

Ingredients

Preparation

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 Archana Verma, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2010.

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More about: potatoes, spices

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