Ingredients to serve 4 people:
- 4 medium potatoes -washed and diced.
- 1 medium red onion
- 1 tablespoon oil (Most cooking oils are fine but try and use one which is low in saturated fats and trans fats)
- 1 teaspoon of mustard seeds
- 1 teaspoon salt
- 1 teaspoon chilly powder (or as required to your taste)
- 1 teaspoon of turmeric powder
- 1 teaspoon of ground cummin (jeera) powder.
- One cup of Fresh tomatoes or tomato passata
- 2 teaspoons lemon
- 1 teaspoons of brown sugar or jaggery.
- A small bunch of fresh coriander.
1. Dice the potatoes into cubes and the onions into slices and soak them in cold water.
2. Heat the oil in a saucepan.
3. Add the mustard seeds. They should start popping – if not, stir them with a wooden spoon and wait for them to pop.
4. Drain and add the diced potatoes and onions to the saucepan.
5 . Add the salt, turmeric, chilly powder, sugar or jaggery and stir well so that al the spices are coated on the vegetables.
6. Add a cup of water to this mixture and cover.
7. Let this cook for 5 minutes on a medium heat, stir and cook for 5 more minutes. (If you are in a curry to catch your favourite football match on TV – you can transfer this to a microwave and cook until the vegetables soften)
8. Continue cooking and checking until the potatoes have softened. This should take a further 5 or 10 minutes. The onions don’t take long to cook.
8. Once the potatoes feel soft, add the passata, cumin powder and lemon juice and let it cook for 5 minutes or until the gravy thickens.
9. Sprinkle with fresh coriander and serve.