| Description | potatoes with spring onions and fresh coriander | |
| Curry Type | Sidedish | |
| Strength | Medium | |
| Difficulty | Unknown | |
| Source | Peter Ryall | |
| Vegetarian | Yes | |
| Vegan | No | |
| Time to prepare | Unspecified | |
| Time to cook | Unspecified | |
| No. of servings | ||
| Ingredients | 700g (1.5lb) peeled potatoes (aloo)
275g (10oz) tomatoes (timitar) 175g (6oz) trimmed spring onions (hari pyaz) 2 crushed cloves of garlic (lehsun) 12mm (1/2") cube fresh ginger - finely grated/chopped (adrak) 120ml (4fl.oz) cooking oil (tail) 3/4 tsp turmeric (haldi) 1 tsp ground coriander (dhania) 1 tsp red chilli powder (lal mirch) 1 tsp salt, or to taste (namak) 1/2 tsp nigella seeds (kalonji) 1/2 C finely chopped fresh coriander leaves (hara dhania) | |
| Instructions | Dice the potatoes into tiny 12mm (1/2") cubes, and finely chop the tomatoes. Slice the hairy root tufts off the spring onion heads and, removing only the wilted leaves, chop the rest into fine rounds.
Lightly brown the garlic and ginger in hot oil and add the ground spices. Stir-fry for 1 min., then add the potatoes. Fry over high heat and mix well with the spices. Put in the tomatoes and salt, stir a few times, cover the pan and cook over low heat. Continue to give the occasional stir every now and again. When the potatoes are on the verge of being cooked and most of the moisture has evaporated, stir in the nigella seeds and chopped spring onions. After a few min.s add the fresh coriander and stir-fry over med. high heat for 1-2 min.s and serve. | |
| Notes | ||
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