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.


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)  



  1. Heat the oil in a lidded pan, and fry the onion for 3 min, stirring regularly.
  2. Stir in the panch puran (1), chilli powder and turmeric.
  3. 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.
  4. 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.
  5. Stir in the coriander and garam masala.


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

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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