-
1
Prepare ingredients:
-
2
1.
-
3
Chop the onion and set aside.
-
4
2.
-
5
Puree two of the tomatoes.
-
6
If you dont have a food processor, microwave the tomatoes to make them soft, then kind of mush them together with your hands.
-
7
3.
-
8
Roughly chop the other two tomatoes and set aside.
-
9
4.
-
10
Wash and peel each potato.
-
11
Cut each vertically, then cut each half into thirds.
-
12
Youll end up with six bite-sized pieces from each potato.
-
13
5.
-
14
Finely chop the garlic.
-
15
6.
-
16
Finely grate or chop the ginger.
-
17
7..
-
18
Finely chop the chilies.
-
19
Now to make the curry:
-
20
1.
-
21
In a large saucepan, make a few turns of olive oil to coat the bottom of the pan.
-
22
Let it get warm.
-
23
2.. Add the onion, chilies and turmeric and cook until the onions are translucent.
-
24
3.
-
25
Add potatoes and stir.
-
26
You may need to add a little more turmeric.
-
27
4.
-
28
Cook for 5-10 minutes.
-
29
5.
-
30
Then add the pureed and chopped tomatoes and stir.
-
31
6.
-
32
Add the garlic and ginger.
-
33
You can always add more throughout the recipe if you like more!
-
34
A good tip is to just grate the garlic and ginger right over the saucepan.
-
35
7.
-
36
Add the spices (chili powder, garam masala, a little more salt) and stir well.
-
37
8.
-
38
Add the water.
-
39
You want enough water to partially submerge the potatoes.
-
40
You may need to add more if you have more potatoes, but start with 1/2 cup.
-
41
9.
-
42
Cover and let the curry come to a boil, then simmer for 10-15 minutes.
-
43
10.
-
44
Use a fork to make sure the potatoes are cooked.
-
45
11.
-
46
At this point, some of the water should have evaporated and your curry should be thickened and not as watery.
-
47
If you need to, you can add the tamarind concentrate, or some corn starch to help thicken the curry.
-
48
Be careful and dont add too much corn starch or your curry will turn to a clumpy mess!
-
49
12.
-
50
You can add more garam masala or chili powder if you want your curry to be spicier.
-
51
You may also need to add more salt.
-
52
13.
-
53
Add the frozen peas.
-
54
Start with 1/2 cup, but if you like more, add more!
-
55
Stir them in to let them warm through.
-
56
14.
-
57
Let the curry cook for another 5 minutes or so, then youre done!
-
58
Serve hot with chapati (Indian wheat bread) or over basmasti rice.
