09 January 2013,02:44 by

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This delicious curry makes an excellent accompaniment to almost any other savoury dish, but goes particularly well with Balti dishes. Served with rice, it makes a great vegetarian main course.
Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the oil in a karahi, wok, or heavy pan and add the onion seeds, curry leaves, and diced onions.
  • Fry over medium heat for a few minutes, stirring occasionally and being careful not to burn the onions.
  • Meanwhile, place the canned tomatoes in a bowl and add the ground cumin and coriander, chilli powder, ginger, garlic, turmeric, salt, lemon juice, and fresh coriander.
  • Mix the ingredients together until well blended.
  • Pour this mixture into the pan and stir for about 1 minute to mix thoroughly with the onions.
  • Finally, add the diced potatoes, cover the pan, and cook gently for 7 - 10 minutes over low heat.
  • Check that the potatoes are properly cooked through, and then serve.


  • 2 teaspoons Cooking oil
  • ¼ teaspoon onion seeds
  • 4 curry leaves
  • 2 medium onions, diced
  • 400 gms tomatoes
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon chilli powder
  • 1 teaspoon grated fresh root ginger
  • 1 teaspoon crushed garlic
  • ¼ teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh coriander (cilantro)
  • 2 medium potatoes, diced

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