Serve this Tomato Curry with plain boiled rice, other Indian vegetable dishes and a selection of chutneys.
2½ fl. oz. vegetable oil
2 medium-sized onions, chopped
2-inch piece fresh root ginger, peeled and finely chopped
2 garlic cloves, crushed
2 green chillis, finely chopped
1 teaspoon turmeric
1 teaspoons ground coriander U teaspoons hot chilli powder
1 teaspoons paprika
1 tablespoons yogurt
2 lb. tomatoes, blanched, peeled and pureed or
28 oz. canned peeled tomatoes, pureed
12 teaspoons salt
1 teaspoon sugar
1 lb. small new potatoes, scrubbed
1 tablespoons finely chopped fresh coriander leaves
In a large, heavy-based saucepan, heal
3 tablespoons of the oil over moderate heat. When the oil is hot, add the onions and fry, stirring occasionally, FOR 8 TO 10 minutes or until they are golden brown. Add the ginger, garlic and chillis and fry, stirring occasionally, FOR 3 minutes.
Meanwhile, in a small bowl or cup, combine the turmeric, ground coriander, 2 teaspoon of the chilli powder, the paprika and yogurt. Add this mixture to the pan and fry, stirring frequently, for 5 minutes.
Add the tomatoes to the pan and add 2 teaspoon of the salt and the sugar. When the mixture comes to the boil, cover the pan, reduce the heat to low and simmer the curry for 20 minutes.
Meanwhile, combine the remaining chilli powder and salt on a plate. Roll the potatoes in this mixture, adding more salt and chilli powder if you wish.
In a large frying-pan, heat the remaining oil over moderate heat. When the oil is hot, add the potatoes and fry them, shaking the pan and turning the potatoes frequently, for 5 minutes or until they are lightly browned all over. Using a slotted spoon, transfer the potatoes to the curry. Re-cover the pan and cook for a further 20 minutes or until the potatoes are tender when pierced with the point of a sharp knife.
Remove the pan from the heat. Spoon the curry into a warmed serving dish, sprinkle over the coriander leaves and serve immediately.