Serves 1
Directions
- 1Heat olive oil (or vegetable oil) in a pan.
- 2Add two medium diced onions and four bay leaves.
- 3Simmer gently until the onions are nice, soft, and golden brown.
- 4Once onions are golden, add one tablespoon of ginger and garlic paste and mix well until cooked through.
- 5Add a full cup of tomato passata and mix thoroughly.
- 6Throw in all of your spices and combine the masala.
- 7Let the masala cook through for a couple of minutes.
- 8Add chillies (as many as desired for a kick).
- 9Immediately add the eight medium-sized red potatoes that have been peeled and deep-fried.
- 10Coat the potatoes in all of the masala.
- 11Pour in about 200 ml of water to loosen the masala and create a sauce.
- 12Pop the lid on and let it simmer for about five minutes.
- 13Stir in a ton of coriander right at the end.
- 14Serve with roti as a main dish.
Ingredients
- olive oil
- 2 medium diced onions
- 4 bay leaves
- 1 tablespoon ginger and garlic paste
- 1 cup tomato passata
- spices
- 8 medium-sized red potatoes, peeled and deep-fried
- chillies
- 200 ml water
- coriander
Equipment
pan
Tips
- Pre-cook the potatoes by deep-frying them for a different flavor and faster cooking time.
- Use extra onions to add sweetness and cut through the tanginess of the tomato, eliminating the need for added sugar.
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