Karahi Aloo (Potato Curry)
Directions
- 1Add butter and olive oil to a hot pan.
- 2Add mustard seeds and wait for them to crackle.
- 3Quickly add the small diced red onion and stir.
- 4Add garlic and ginger and stir quickly.
- 5Add one blended tomato and chopped green chillies and leave to cook on high heat.
- 6While the tomato cooks, mix spices into four tablespoons of yogurt.
- 7Once spices are mixed in, chuck the yogurt mixture straight into the pan along with 500 grams of washed and sliced new potatoes.
- 8Give everything a really good mix, coating every bit of potato, and keep stirring on high heat.
- 9Once the mixture has reduced down and started catching on the pan, splash in about 50 to 100 ml of boiling water.
- 10Put the lid on, reduce to low heat, and simmer for about 10 minutes, checking potatoes in between and adding more water if needed.
- 11Take off the lid, increase to medium heat, and let any extra water cook away.
- 12As soon as the water has cooked away, add fresh coriander generously.
- 13Serve it up.
Ingredients
- butter
- olive oil
- mustard seeds
- small diced red onion
- garlic
- ginger
- 1 blended tomato
- chopped green chillies
- spices
- 4 tbsp yogurt
- 500 g washed and sliced new potatoes
- 50 ml boiling water
- fresh coriander
Equipment
panlid
Tips
- Don't worry too much about browning the garlic and ginger, work fast.
- Mix spices into yogurt before adding to the pan to prevent the yogurt from splitting on high heat.
- Keep the heat up and stir continuously to coat potatoes with flavor.
- Check potatoes during simmering to prevent sticking; add more water if needed.
- Serve generously with fresh coriander.
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