Aloo Tamatar

This tasty vegetarian curry was inspired by a recipe from Ivor Peter's book "The Urban Rajah's Curry Memoirs" but changed to suit a single portion with some ingredient additions and quantity changes to suit the British palate and expectations. I can thoroughly recommend this curry.

Ingredients

For 1	Continued...
2 tbspn oil	¼ tspn salt
100 gm onion (prepared weight)	180 ml water
1½ tspn panch puran (1)	100 - 150 ml chopped tomatoes
½ tspn chilli powder	1 tspn panch puran (2)
½ tspn turmeric	1 handful of fresh coriander
200 gm potatoes (prepared weight)	½ tspn garam masala
1 - 2 green chillies (sliced)

Preparation

Roughly chop the onion.
Peel and chop the potatoes into about 1 inch cubes.
Slice the green chillies into strips.
Chop the coriander.

Cooking

Heat the oil in a lidded pan, and fry the onion for 3 min, stirring regularly.
Stir in the panch puran (1), chilli powder and turmeric.
Stir in the potatoes, green chillies, salt and water, bring to a boil and simmer, covered, stirring regularly, for 15 min, adding a little water if necessary.
Stir in the chopped tomatoes and panch puran (2) and continue to cook for 5 min, stirring regularly and adjusting the heat or adding water to maintain the desired sauce consistency.
Stir in the coriander and garam masala.

Serving

Serve, sprinkled with a little panch puran to taste, with a couple of chapattis or 1 naan.

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