Vegan indian potato curry (Aloo Sabzi)

Step 1/4

• 350 g local waxy potatoes
• ½ red onion
• 5 g cilantro
• ½ chili
• 5 g ginger
• 2 cloves garlic
• salt

• pot (large)
• knife
• cutting board

Add the potatoes and salt to a pot, cover with water, and bring to a boil. Let it simmer for approximately 20-30 min. until the potatoes are done. Finely dice the onion, roughly chop the coriander and chilli. Finely grate the ginger and garlic. Peel the cooled potatoes, cut in pieces and season with more salt.

Step 2/4

• 1 tbsp vegetable oil
• ½ tsp cumin seed
• ½ tsp mustard seed
• salt

• pot
• cooking spoon

Heat oil in a pot. When the oil is hot, add cumin and mustard seeds. Reduce the heat and let the spices fry for about 30 sec. until the flavors have developed. Add the onion to the pot, season with salt and fry for around 7 min. until the onion has gotten some colour.

Step 3/4

• ½ tbsp tomato paste
• ½ tsp ground coriander
• ¼ tsp garam masala
• ½ tsp ground turmeric
• ¼ tsp chili powder
• 200 g tomato purée (passata)
• salt
• 115 ml water

• cooking spoon

Add garlic and ginger to the pot and let them fry for 1-2 min. Then, add the tomato paste and all the ground spices that are left. Fry for another min. before adding the sieved tomatoes. Season with salt and scrape the bottom of the pot with a wooden spoon. Let the curry simmer for 10 min. until it has an aromatic flavour. Next, add the water and potatoes and season with salt if needed. Stir, let it simmer for another few min. before taking it off the heat.

Step 4/4

• 2 tbsp vegetable oil
• ¼ tsp cumin seed
• ½ tsp mustard seed
• ½ lime
• yogurt

• frying pan (small)

Heat the rest of the oil in a small pan and add the chopped chilli. Fry for 1-2 min., then add the rest of the cumin and mustard seeds together with the coriander. Over low heat, allow the oil to infuse for 3-4 min. Serve the potatoes with a little bit of lime juice and optionally a dab of yoghurt and sprinkle with the chilli and coriander oil.

Enjoy your meal!