Lazy Potato Curry
15m prep 25m cook 40m ready
A simple and comforting potato curry inspired by aloo dom, made with baby potatoes in a spiced tomato sauce. It's an easy, everyday dish perfect for when the cupboards are bare.
Ingredients
- 1 large red onion roughly chopped
- 3 garlic cloves peeled
- fresh ginger peeled
- 1 green chilli stems removed
- 3 tbsp vegetable oil
- 400 g baby potatoes
- 1 1/2 tsp salt
- 1 tsp ground turmeric
- 1 1/2 tbsp garam masala
- 1 tsp sugar
- 2 tbsp tomato purée/paste
- 150 ml water
- 1 bunch fresh coriander/cilantro stems and leaves roughly chopped
Nutrition (per serving, estimated)
Estimated based off 7 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 188 mg
- Iron: 2.42 mg
- Magnesium: 28.7 mg
- Phosphorus: 160 mg
- Potassium: 437 mg
- Zinc: 1.25 mg
Let's Cook
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Step 1.
Combine the red onion, garlic, ginger, and green chilli in a small food processor and blitz into a smooth paste. Set aside.
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Step 2.
Heat 2 tablespoons of the vegetable oil in a large, wide pan with a lid over medium heat. Add the baby potatoes, 1 teaspoon of salt, and ½ teaspoon of ground turmeric. Fry for 5–6 minutes, stirring occasionally, until the potato skins start to wrinkle and crisp up. Remove the potatoes to a plate and set aside.
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Step 3.
Return the pan to medium heat and add the remaining 1 tablespoon of oil. When hot, add the reserved spice paste and cook for 3–4 minutes, stirring frequently, until fragrant.
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Step 4.
Add the garam masala, remaining ½ teaspoon of salt, remaining ½ teaspoon of turmeric, and the sugar. Stir in the tomato purée and 150ml (scant ⅔ cup) of water. Bring to a boil, then return the potatoes to the pan. Reduce the heat to low, cover, and simmer for 8–10 minutes, stirring regularly, until the potatoes are tender. Add more water if the sauce becomes too thick.
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Step 5.
Stir in most of the chopped fresh coriander (cilantro). Garnish the dish with the remaining coriander just before serving.
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