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Potato Curry

by a UK based family originating in Pakistan


Serves: 4


4 tbsp corn oil
1 small chopped onion
5 tsp fresh ginger, crushed 
2 tsp coriander, chopped 
1 tsp fresh garlic
1 tsp salt
1 fresh green chilli, chopped 
1 tsp cumin seeds
1 tsp turmeric
100 g tinned tomatoes
1 large potato, chopped 
1 tsp coriander, chopped


Potato Curry
Potato Curry

This recipe had been sourced from families of Pakistani origin living in the UK and participating in the Asian Food Survey. Recipes collected in this survey do not have detailed methods of cooking but the cooking guide will help you to prepare the dish. Adjust unsalted seasonings and spices to suit your taste

Healthy Hints

Not bad, just over 150 kcal per serving. Remember, though, that you may also be eating some chapati and maybe even some rice and dhal, so it all mounts up. Check out the pop up box for calories in the Food Facts below to see how many calories you should be taking in a day. One meal should provide a quarter to a third of your daily calories.

Cooking Guide

  1. Heat oil in a small saucepan over moderate temperature.

  2. Add cumin seeds, onions, garlic, ginger and sauté until golden brown.

  3. Add salt, turmeric and tomatoes.

  4. Simmer for 5-7 minutes to allow spices to blend into the tomatoes and from a smooth gravy texture.

  5. Add diced potatoes and a glass of water.

  6. Lower heat and simmer for 10-15 minutes until potatoes are tender.

  7. Garnish with coriander.

Image: Chan Walrus, Aloo Curry, Pexels

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