Warm & Tangy Potato Curry
As the weather starts to get a bit colder there’s nothing like a light curry to warm you up. This particular curry is great as it’s tangy and light. The warm and softness of the potatoes as well as the curry go well with rice or some roti bread.
It’s an easy dish to whip together and perfect for a cold night. The Tamarind adds some sourness which gives this curry a fresh tangy flavour. Easy to make and you’ll be going back for seconds and another spoonful of rice as well!
| Ingredient | Quantity |
| Potatoes | 850g |
| Onions | 250g |
| Masala | ½ Teaspoon |
| Veggie stock | 300ml |
| Cumin | 1 Teaspoon |
| Tamarind Powder | ½ Teaspoon |
| Mustard seeds | 1 Teaspoon |
| Turmeric | ¼ Teaspoon |
| Salt | ½ Teaspoon |
| Olive oil | 3 Tablespoons |
| Curry Leaves
Whole dried Chillies |
7-8 Leaves
5 |
In a pot, add water, a pinch of salt and add washed potatoes. Boil the potatoes until cooked through but still holding together and cut them into bite size pieces.
In a pan, add olive oil, start with whole dried chilies , fry for a few seconds and set aside. Add mustard seeds, cumin and curry leaves, fry for a minute or two , add diced onions and turmeric.
Sauté the onions for about 5 min on medium heat, add veggie stock, tamarind powder. Bring it to boil and simmer on low heat for about 10 minute.
Add Potatoes , stir and coat in the stock, add masala and salt. Bring it to boil and cook till potatoes are cooked.
The stock has reduced and build a bit of the body when it is ready. You can pair this up with a bowl of warm rice or bread / roti of your liking. The smell can bring the whole house to the dinning room . It has tangy taste that just warms you up, perfect for a cold day.
A recipe for a Warm & Tangy Potato Curry specially for you from the company – Mimi’s Laphet.
