There’s something comforting about having simple potatoes cooked in lots of tomatoes and delicately spiced with lots of fenugreek and coriander, on a bed of rice and a crunchy salad….
I haven’t had a chance of cooking anything homely for a while now, and what else but potatoes to help bring back memories of mum making us a late lunch when we came back home ravenous after a day at School !
Simple Potatoes in a thick tomato gravy
Saute some finely chopped onions in a bit of oil, and as soon as they start turning golden brown in colour, add lots of minced garlic and some turmeric powder. Don’t let the garlic burn, but add some vegetable stock, followed by the cubed potatoes and a can of crushed tomatoes. Season with salt, pepper, coriander powder, a tsp of Indian five spice (panch phoran) and throw in the finely chopped green chillies.
Cover the pot and let it simmer away until the potatoes are fully cooked. In the meantime, cook the rice.
Remove the lid and cook down the sauce a little, until it reaches the consistency you like. I like mine with a thicker sauce, so I cooked it down a little, and I also mashed up a couple of pieces of potatoes to thicken the gravy a little and speed it up!
Sprinkle lots of dried fenugreek leaves on top before serving or stir it in the sauce too – you can never have enough and its a match made in heaven with the potatoes!
I should have measured my ingredients, but this cooked so fast, I lost track !