C46 Aloo Tamatar
This tasty vegetarian curry was converted to BIR (British Indian Restaurant) style from my
traditional recipe of the same name.
This is a very tasty, medium hot, vegetarian curry that I can thoroughly recommend.
Ingredients
For 1 |
Continued... |
2 tbspn oil |
3 tbspn passata |
100 gm onion (prepared weight) |
200 gm potatoes (prepared weight) |
1½ tspn panch puran (1) |
1 or 2 green chillies |
½ tspn chilli powder |
¼ tspn salt |
½ tspn turmeric |
1 tspn panch puran (2) |
300 ml c46 curry base sauce (see note 1) |
½ tspn garam masala |
1 tbspn tomato purée |
1 tbspn freshly chopped coriander |
Preparation
- Peel the potatoes and cut into about 1 inch cubes, then bring to a boil in salted water and boil for 10 - 12 minutes or until cooked.
- Roughly chop the onion.
- Deseed the green chillies and slice into thin strips.
- Finely chop the fresh coriander.
Cooking
- Heat the oil in a suitable pan and cook the onions, stirring regularly, for 2 min.
- Add he panch puran (1), chilli powder and turmeric and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
- Add the tomato purée and passata and 40 ml of c46 base sauce and cook, stirring regularly, for 2 min, adding c46 base sauce as needed to prevent drying.
- Add the cooked potatoes, green chillies, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 2 min. adding c46 base sauce as needed to maintain the desired sauce consistency.
- Reduce the heat and stir in the panch puran (2), garam masala and freshly chopped coriander and cook, stirring occasionally, for 1 min (more c46 base sauce can be added if necessary).
Serving
- Serve with a naan or a couple of chapatties and garnish with a sprinkle of panch puran and a little freshly chopped coriander.
Notes
(1) Dilute the c46 base sauce with 100 ml of water and warm before use - other base sauces can be used.
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