Indian potato curry – Aloo masala

Ingredients for 2 servings:

• 500 g potatoes, peeled
• 3 tbsp rapeseed oil
• ½ tsp mustard seeds
• 1 tsp cumin
• 100 g onion(s), peeled
• 250 g tomatoes
• 6 tbsp tomatoes, pureed
• 3 garlic cloves
• 15 g ginger
• ½ tsp Pul Biber
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp turmeric powder
• 2 tsp paprika powder
• some lemon juice
• Salt and pepper, freshly ground
• 5 tbsp soy yogurt (yogurt alternative)
• some mint leaves, approx. 35 – 40 g

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegan, slightly spicy

Cut the potatoes into approximately 1 cm cubes. Dice the onion finely, chop the ginger and garlic. Cut the tomatoes into smaller cubes. Mix the yogurt with the finely chopped mint leaves and season with a little salt. Heat the oil in a pan and fry the potato cubes with the lid slightly closed for about 6-8 minutes until almost cooked. Season with salt and pepper, stirring frequently. Pour the cooking fat from the pan into a saucepan and heat gently. Toast the mustard seeds and cumin seeds until they begin to pop. Add the diced onion, garlic, and ginger and sauté. Mix in the remaining dry spices and fry lightly. Deglaze with approximately 50 ml of water and stir in the passata. Add the potato cubes and finish cooking. Now mix in the diced tomatoes, and a little more passata if desired, cook briefly, and season with salt, pepper, and lemon juice. To serve, top each serving with a little yogurt. Serve with rice or naan bread.