This vegetarian Indian curry goes well with plain rice.
Ingredients :
• Tomatoes 900 gr (2 lb), or use 800 gr (1 ¾ lb oz) canned peeled tomatoes
• Vegetable oil 85 ml (2 ½ fl oz)
• Onions 2, medium, peeled and chopped
• Ginger 5-cm (2-in) knob, peeled and finely chopped
• Garlic 2 cloves, peeled and crushed
• Green chillies 2, finely chopped
• Ground turmeric 1 tsp
• Ground coriander 2 tsp
• Chilli powder 1 ½ tsp
• Paprika 2 tsp
• Plain yoghurt 3 Tbsp
• Salt 1 ½ tsp
• Sugar 1 tsp
• Baby potatoes 450 gr (1 lb), scrubbed
Directions :
1. If using fresh tomatoes, cut a small ‘x’ at the bottom of each tomato. Bring a pot of water to the boil and place tomatoes in for 30 seconds. Remove and plunge them immediately into cold water for another 30 seconds, then remove and drain. Peel and discard skins and chop tomatoes finely. Place in a blender and process into a purée. Set aside.
2. If using canned tomatoes, place in a blender and process into a purée. Set aside.
3. In a large, heavy-based saucepan, heat 3 Tbsp oil over medium heat. Add onions and fry for 8–10 minutes, or until onions are golden brown. Add ginger, garlic and chillies and fry for 3 minutes or until fragrant.
4. Combine turmeric, coriander, ½ tsp chilli powder, paprika and yoghurt in a small bowl. Add mixture to pan and fry for 5 minutes, stirring to mix well. Add tomatoes, ½ tsp salt and sugar and return mixture to the boil. Reduce heat to low, cover and leave to simmer for 20 minutes.
5. Meanwhile, combine remaining chilli powder and salt in a bowl. Add potatoes and toss to coat. Add more salt and chilli powder to taste if desired. In a frying pan, heat remaining oil over medium heat. Add potatoes and fry for 5 minutes, or until lightly browned.
6. Add potatoes to simmering mixture and simmer for another 20 minutes or until potatoes are tender.
7. Dish out and serve immediately. Garnish as desired.
For 4 servings
