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.
De-seed the green chillies and slice into thin strips.
Finely chop the fresh coriander.

Cooking - 8 min

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 for 1 min, stirring occasionally, adding c46 base sauce as needed to maintain the desired sauce consistency.

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 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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