Ingredients
For the tomato sauce
- 2 cloves garlic
- 1 3 cm piece of ginger
- 2 green chili peppers
- 6 tomatoes
For the potatoes
- 800 g new potatoes
- 1 onion
- 3 tablespoon(s) ghee (clarified butter)
- 1 teaspoon(s) mustard seeds
- 2 teaspoon(s) ground coriander
- 1/2 teaspoon(s) turmeric
- 1 teaspoon(s) ground cumin
- 2 teaspoon(s) of garam masala
-
a few sprigs of coriander
Preparation
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Prepare the tomato sauce: peel the garlic, ginger and chili peppers. Wash the tomatoes, cut them in half and deseed them. Mix 4 tomatoes with garlic, chili peppers and ginger.
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Peel and cut the potatoes in half. Peel the onion and slice it. Cook the potatoes in a large pot of salted water for 12 minutes, they should be barely cooked.
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In a frying pan, brown the spices (except garam masala) for 1 minute in very hot ghee, then add the onion slices and continue cooking for 5 minutes. Add the tomato sauce, potatoes and remaining tomatoes. Cook over low heat for 15 minutes. Sprinkle with washed and chopped coriander, sprinkle with garam masala, then serve.
