4medium potatoes700g approx, peeled and cut into 1-inch cubes
2 tomatoes
1/2inchpiece of ginger
1small green chili
1/4cupcoriander stalks
1 1/2tablespoonolive oil
1/2teaspooncumin seeds
1-2teaspoonssugar
salt to taste
1/4teaspoonground turmeric
1tablespoonground cumin
1tablespoonground coriander
1/2teaspoonground red chilioptional
1-1 1/2cupswater
1tablespoonfresh grated coconut or desiccated coconut
coriander leavesto serve
Instructions
Purée tomatoes, ginger, green chili and coriander stalks with a quarter cup of water in a food processor or blender.
Heat oil in a deep pan on medium. Sauté cumin seeds until starting to brown. Add the potatoes and sauté for 5-6 minutes until potatoes are glazed. Add the tomato mixture, sugar, salt, ground turmeric, ground cumin, ground coriander and chili powder (if using). Mix well. Cook for 4-5 minutes until the tomato mixture starts turning fragrant and darker in colour.
Reduce heat to medium-low. Add the water. Start with one cup of water. Cook uncovered for 10-15 minutes. Then cover and simmer for 20 to 25 minutes until potatoes are cooked through.
If you like a dry curry (like the one in the pictures), cook the curry for another 10 minutes (uncovered) to dry up the liquid. If you like a saucy curry and feel it is drying up quickly, add a little more water. (The amount of liquid is determined by the type and amount of potato used).
Garnish with coriander leaves and coconut. Serve hot.