Gujarati Potato Curry ગુજરાતી બટાટા કરી

This recipe comes from Gujarat, India which is a state in western India. Gujarat cuisine is mostly vegetarian even if there is an extensive coastline from which lot of seafood is harvested. This dish is completely vegetarian andcan be served on its own as a main dish or as a side dish with a pulse dish and rice. Amanda & I enjoyed this with warm naan bread and natural yogurt to contrast the fieriness of the chillies. Obviously, you can adjust the amount of chillies in the recipe to your own taste but do try to find and use all the ingredients so as the produce a genuine Gujarati taste!! Give it a go and your taste buds will definitely come alive!! For 4 people (as a side dish) you will need...

• 450g potatoes, cut in 1 inch cubes
• 2 tbsp vegetable oil
• 1/2 tsp cumin seeds
• 1/2 tsp black mustard seeds
• 1/4 tsp asafoetida
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp fine sea salt
• 1 tsp red chilli powder
• 3 fresh red chillies, chopped
• 2 tsp tomato paste
• 450ml water

To serve

• Fresh coriander leaves, chopped
• Naan bread
• Natural yoghurt

Method

1. Heat the oil on high heat in a wok or large pan and add the cumin seeds, black mustard seeds and asafoetida. Cook for a few seconds until fragrant and mustard seeds start popping.
2. Add the potatoes, turmeric, ground cumin, ground coriander, salt, chilli powder, chopped chillies and tomato paste. Stir continuosly and cook for around 5 minutes.
3. Add the water and bring to the boil. Lower the heat and simmer gently for around 20 minutes.
4. Slowly tip the curry in a warm serving dish, garnish with the coriander leaves and serve.
5. Add the yoghurt to taste after plating. Warm the Naan breads and enjoy!!

Enjoy!!

R&A