Spiced Potato Curry with Fragrant Tomato Sauce

Ingredients

• 500g (1.1 lb) baby potatoes 500g (1.1 lb) baby potatoes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (adjust to taste) 1/4 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• 1/4 cup plain yogurt 1/4 cup plain yogurt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Boil the baby potatoes until they are fork-tender. Drain and let them cool slightly. Once cooled, gently press each potato to slightly flatten it.
2. 2.
   Heat oil in a pan over medium heat. Add the flattened potatoes and fry until they turn golden brown and crispy. Remove the potatoes from the pan and set aside.
3. 3.
   In the same pan, add the cumin seeds and let them splutter. Then, add the chopped onion and sauté until golden brown.
4. 4.
   Add the minced garlic and grated ginger to the pan. Cook for a minute until fragrant.
5. 5.
   Stir in the tomato puree and cook for a few minutes until the raw smell disappears.
6. 6.
   Add the ground coriander, turmeric powder, garam masala, red chili powder, and salt. Mix well and cook for another minute.
7. 7.
   Reduce the heat to low and add the yogurt to the pan. Stir continuously to prevent curdling.
8. 8.
   Gently place the fried potatoes into the sauce and coat them evenly. Cover the pan and simmer for 10-15 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh cilantro and serve hot with rice or naan bread.

Treat your ingredients with care...

• Baby potatoes — Be careful not to overcook the potatoes during boiling, as they should be tender but still hold their shape. Pressing them slightly before frying helps to create a crispy exterior.
• Garam masala — Use freshly ground garam masala for the best flavor. If unavailable, store-bought garam masala can be used as a substitute.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your preference.
• To make the dish creamier, add a splash of coconut milk or cashew cream to the sauce.
• Serve with a squeeze of fresh lemon juice for an extra tangy kick.
• If you prefer a smoother sauce, you can blend the onion, garlic, and ginger before adding them to the pan.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Aloo Masala hot as a main course with steamed basmati rice or freshly baked naan bread. Accompany it with a side of cooling cucumber raita or tangy mango chutney for a complete Indian dining experience.

Presentation advice

Garnish the Aloo Masala with a sprinkle of freshly chopped cilantro to add a pop of color. Serve it in a traditional Indian copper or brass serving dish to enhance the visual appeal.