Gujarati Potato Curry Recipe

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Gujarati Potato Curry Recipe - Serves 4

Taste Rating = 6 Heat Rating = Medium

Ingredients

4 medium potatoes, peeled and cut into 1cm (1/2 inch) cubes
2 tablespoons (30ml) oil
1/2 teaspoon (2.5ml) mustard seeds
1 teaspoon (5ml) cumin seeds
1/2 teaspoon (2.5ml) asafoetida powder
1/2 teaspoon (2.5ml) turmeric
1 teaspoon (5ml) red chilli powder
1 teaspoon (5ml) ginger paste
1 large tomato, finely chopped
1 cup (250ml or 1/2 pint) water
1 tablespoon (15ml) sugar
1 teaspoon (5ml) coriander powder
1 teaspoon (5ml) cumin powder
2 tablespoons (30ml) finely chopped fresh coriander

Method

Parboil the potato by boiling a pan of water, adding the potato cubes, bringing to a low boil and cooking for 5 minutes then draining the potato cubes and setting aside until needed later in the recipe
Heat the oil in a pan on medium heat
Fry the mustard and cumin seeds until they pop (about 1-2 minutes)
Add the asafoetida, turmeric and red chilli powders and fry for 30 seconds, stirring constantly
Add the ginger paste and fry for 1 minute, stirring constantly - if the mixture gets too dry then add a little water
Add the chopped tomato and fry for 1 minute, stirring constantly
Mix in the potato cubes, along with the water and sugar, and bring the curry to a simmer
Reduce the heat, cover and simmer on a low heat for about 15 minutes or until the potatoes are cooked and the gravy thickens, stirring occasionally
Mix in the coriander and cumin powders and cook for 1 more minute, keeping the pan covered
Serve on rice and garnish with finely chopped fresh coriander

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Recipe submitted by Rob on 4 January 2007

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