This is my take on this Indian side dish rather than the traditional version, but we like it!
Like most of my food, there is no science behind this recipe, the quantities are just a guideline so you can make this dish your own.
Ingredients
- 3 medium to large potatoes, peeled and boiled until cooked through and soft
- 1 tbsp veg oil
- 1 medium onion, peeled and sliced
- 1 red pepper, peeled and sliced
Spice bowl
- 1/2 tsp turmeric
- 1/2 tsp curry powder
- 1/4 tsp chilli powder
- 1/2 tsp fenugreek leaves (or curry leaves, or cumin seed)
- 1 tsp tomato puree
- handful of cherry tomatoes halved (or normal tomatoes roughly chopped, or even tinned tomatoes)
- salt and pepper
- coriander (washed and chopped) to garnish
Method
- While the potatoes are cooking, heat a non stick pan and add the oil. Once hot, add the sliced onion and peppers.
- Cook on a medium heat until they have softened and then add your spice bowl, including the tomato puree.
- Continue to cook and stir for a couple of minutes before adding the tomatoes. Once the tomatoes have softened (if using tinned tomatoes, make sure these have had a good 10-15 mins cooking to allow the flavour to develop) tip in the cooked potatoes and carefully combine.
- Season to taste and serve with the coriander.
