Ingredients
3-4 large potatoes, cubed
2 tblsp sunflower oil
4-5 Neem (limdo) leaves
1 teaspoon cumin seeds
Pinch of asafetida
1 teaspoon tumeric
1 1/2 cumin-coriander powder
1 1/2 teaspoons red chilli powder
1 1/2 teaspoons garam masala
2 teaspoons salt
Jaggery (optional and to taste)
3-4 tomatoes or half can chopped tomatoes
250-300ml water

Method

1. Chop the potatoes into medium size cubes, wash and set aside.

   

2. Heat sunflower oil in a large pan and add limdo, cumin seeds and asafetida. Allow these to crackle for a few seconds then remove from heat.

   

3. Add cubed potatoes and stir well.

   

4. Add spices and salt. Mix well, coating potatoes entirely with spice mixture.

   

   

5. Add fresh tomatoes or canned chopped tomatoes and stir into potatoes. On this occasion, I have used canned chopped tomatoes. I’ve used a small amount as most canned chopped tomatoes contain citric acid, which can make the curry slightly tangy. Add jaggery at this stage if using, this will give the curry a slightly sweeter taste.

   

6. Add water to the curry as required, ensuring it just covers the potatoes. Add Return pan to a low heat and stir occasionally. The low heat will gently heat the liquid and allow the potatoes to absorb the spices without burning them.

   

7. Once the water content begins to decrease the potatoes will soften and break when pressed gently. Remove from heat, garnish with coriander and serve.