Vegetarian Recipes - Potato Curry with Yogurt Recipe

Ingredients

• 6 garlic cloves, chopped

• 25g/1oz fresh root ginger, peeled and chopped

• 30ml/2 tbsp ghee, or 15ml/1 tbsp oil and 15g/1/2oz/1 tbsp butter

• 6 shallots, halved lengthways and sliced along the grain

• 2 fresh green chilies, seeded and finely sliced

• 10ml/2 tsp sugar

• a handful of fresh or dried curry leaves

• 2 cinnamon sticks

• 5-10ml/1-2 tsp ground turmeric

• 15ml/1 tbsp garam masala

• 500g/1 1/4lb waxy potatoes, cut into bite size pieces

• 2 tomatoes, peeled, seeded and quartered

• 250ml/8fl oz/1 cup Greek (US strained plain) yogurt

• salt and ground black pepper

• 5ml/1 tsp red chili powder, and fresh coriander (cilantro) and mint leaves, finely chopped, to garnish

• 1 lemon, quartered, to serve

Serves 4

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Method:

1. Using a mortar and pestle or a food processor, grind the garlic and ginger to a coarse paste.

2. Heat the ghee in a heavy pan and stir in the shallots and chilies, until fragrant. Add the garlic and ginger paste with the sugar, and stir until the mixture begins to color.

3. Stir in the curry leaves, cinnamon sticks, turmeric and garam masala, and toss in the potatoes, making sure they are coated in the spice mixture.

4. Pour in just enough cold water to cover the potatoes. Bring to the boil, then reduce the heat and simmer until the potatoes are just cooked - they should still have a bite to them.

5. Season with salt and pepper to taste. Gently toss in the tomatoes to heat them through. Fold in the yogurt so that it is streaky.

6. Sprinkle with the chili powder, coriander and mint. Serve immediately from the pan, with lemon to squeeze over.

Note: Variations of this simple Indian curry are popular in Singapore, where fusion dishes like this one cater for a community that includes people from all over Asia, as well as from Europe and the Americas.