- 6-8 large potatoes, cut into quarter lengthwise
- 3-4 cloves of garlic, pressed
- 60 g ginger, cut into thin slices
- 2 onions (cut in half, then thinly sliced)
- 60 g fried onions
- 1 tin chopped tomatoes
- 8 tbsp. oil (80 ml)
- 1 bell paprika (green or yellow) cut into thick strips
- 2 small onions (red or white), quartered
- 1/2 tsp. black peppercorns, freshly ground
- 2 tsp. coriander seeds, freshly ground
- 1/2 bunch fresh coriander, chopped
- Tomato puree (2 tbsp. tomato paste mixed with 125 ml water)
- Water (lukewarm)
- Heat the oil in a large non-stick pot. Add the sliced onions and cook until golden-brown. Add the garlic, ginger and curcuma, then the potatoes, and sauté on all sides. Add tomatoes (you can used tomatoes, e.g. Lidl Pizza Tomatoes, or of course 3-4 fresh tomatoes), tomato puree and fried onions and cook until the oil separates from the sauce. Season with salt, black pepper and coriander.
- Add a little lukewarm water (a tomato tinful) to the pot now and again so that the potatoes don’t char (but don’t let the sauce get too thin). Add the onion quarters and the paprika.
- Turn the hotplate down medium heat. As soon as the potatoes are done (fork test!), turn the heat right down to allow the oil to separate from the sauce and simmer for another 10 mins.
- Top with freshly chopped coriander before serving with fresh or toasted bread or with white basmati rice (chalau).