Aloo (Potato) Curry (v)

It was a friends 40th at the weekend and we went out for a curry to celebrate, but I wasn’t hungry enough to truly appreciate the food so recreated curry night last night to satisfy a craving. I love the flavours of curry with potatoes but have never had much success making this type of side dish before. The potatoes either didn’t cook properly, or they stuck to the bottom of the pan, or I’d burnt the spices and they tasted bitter, but thankfully the curry gods were smiling last night as this was DELICIOUS!

For 4 portions you need
3-4 cups peeled and diced potatoes. I’d suggest a 1cm dice but don’t worry about making them mathematically perfect…
2 tbsp vegetable oil
1 tsp each black mustard seeds, yellow mustard seeds, dried red chill flakes, garam masala, tumeric, ground coriander, ground cumin, coriander seed.
1 inch fresh ginger, grated
150ml boiling water

Place the oil in a heavy based pan and heat. Add the curry spices and ginger to it and cook for 2-3 mins until the seeds pop and it’s come together into a paste. Add the potatoes and water and bring to the boil. Cover with a lid and simmer for 15 mins or so. Stir often to ensure the potatoes don’t stick to the bottom of the pan. Add a little more water if necessary but the aim is to steam the potatoes, not boil them.

Serve on their own or as a side dish for a curry.

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