It’s been really hot lately in UK and sometimes too hot to cook. In this heat,I tend to think of cooking quick meals so that I don’t have to be too long in the kitchen. I also try and make meals which can be had with lassi. Lassi is simply, watered down yogurt which is flavoured with sail or sugar. We tend to have it with roasted jeera powder as this helps digestion and keeps you cool too. This potato and pepper curry is perfect to have with hot chappatis and lassi.
- 6-7 small potatoes
- 1 large yellow pepper (you can use any colour)
- 4 tsp’s oil
- 2 tsp cumin powder
- 1 tsp salt
- 2 tsp turmeric
- 2 tsp dhana jeeru
- 1 tsp chili powder
- 1 cup tinned tomatoes or pasatta
- 6-7 cherry tomatoes sliced into two
- 1 tbls fresh lemon juice
- 2 tsp brown sugar or jaggery
- small bunch of chopped coriander
- 1 tsp garam masala
1. Chop the potatoes lengthwise like you would chips and soak them in water.
2. Chop the pepper lengthwise in another bowl of water
3. Take two saucepans or woks and share the oil between them.
4. Heat the oil in the first saucepan or wok and add the cumin seeds. Once they start to go brown, drain the water from the potatoes and add them to the oil. Add half salt, turmeric, chili powder and dhana jeeru to the potatoes. Put the saucepan lid on and cook this at a low heat, stirring occasionally. If the potatoes stick to the saucepan, add 3-4 tsps of water.
5. Heat the oil in the second saucepan or wok and add the cumin seeds. Once they start to go brown, add the tomatoes to the oil. Add the rest of the salt, turmeric, chili powder and dhana jeeru to the tomatoes. 6. Drain the water from the peppers and add them to the tomato mixture. 7. Add the sugar,lemon juice and coriander too. Cook this for 5 minutes.
9. Right at the end, take the curry off the heat and add the sliced cherry tomatoes and garam masala to it. The curry should now be ready to be served with hot rotis.
What would you serve this curry with?