Sometimes the simplest recipes are the best and that is definitely the case with this curry. This is a favourite of mine and is based on a recipe by Meena Pathak. You may be put off trying this because it seems like a boring old potato curry. Let me assure you that the addition of the tamarind takes it to a different level and it is anything but boring.
This is the first of many curries I am planning on posting as they are a staple in my house. I’m also experimenting with vegan naan so watch this space! Enjoy with chapattis or rice.
Ingredients – serves 4 as a side dish, 2 as a main.
4 tablespoons oil
3 quarters of a teaspoon of mustard seeds
1 teaspoon cumin seeds
1 dried red chili
450g potatoes, peeled and diced into 1cm chunks
3 quarters of a teaspoon of red chilli powder
Half a teaspoon of ground tumeric
2 teaspoons of ginger pulped with a pestle and mortar
1 green chilli, chopped
150g of chopped fresh tomatoes
Half a teaspoon of ground coriander
20g of desiccated coconut
20g of brown sugar
20g of tamarind paste
Handfull of green beans, chopped 1cm width
Small bunch of chopped coriander
Salt to taste
Heat the oil in a pan on a medium heat, add the mustard seeds, cumin seeds and dried red chilli. After 1 minute add the potatoes, chilli powder, turmeric, ginger and green chilli.
Stir everything on a medium heat for half a minute before adding 200ml of water. Cover and simmer for 5 minutes.
Add the chopped tomatoes, ground coriander, coconut and sugar and and simmer for 10 minutes covered. This is an approximate cooking time. Depending on the type of potato it might need more or less time. If after 7 minutes the potatoes look like they are on their way to mash then move on to the next step. Alternatively, they might need to be cooked a bit longer.
Add the tamarind paste and beans and cook for a further 2 minutes covered. It is ready when the potatoes are really soft as they absorb lots of the flavours and become really tasty. You can usually tell when the potatoes are ready as the sides will start to break down but still hold their shape.
Finally sprinkle with chopped coriander and serve.