Aloo Tamatar
A takeaway-style aloo tamatar with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 2 tbspn oil
- 3 tbspn passata
- 100 gm onion (prepared weight)
- 200 gm potatoes (prepared weight)
- 1½ tspn panch puran (1)
- 1 or 2 green chillies
- ½ tspn chilli powder
- ¼ tspn salt
- ½ tspn turmeric
- 1 tspn panch puran (2)
- 300 ml c46 curry base sauce (see note 1)
- ½ tspn garam masala
- 1 tbspn tomato purée
- 1 tbspn freshly chopped coriander
Method
- 1
Peel the potatoes and cut into about 1 inch cubes, then bring to a boil in salted water and boil for 10 - or until cooked.
- 2
Roughly chop the onion.
- 3
De-seed the green chillies and slice into thin strips.
- 4
Finely chop the fresh coriander.
- 5
Heat the oil in a suitable pan and cook the onions, stirring regularly, for .
- 6
Add he panch puran (1), chilli powder and turmeric and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Add the tomato purée and passata and 40 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to prevent drying.
- 8
Add the cooked potatoes, green chillies, salt and 80 ml of c46 base sauce and cook, stirring regularly, for . adding c46 base sauce as needed to maintain the desired sauce consistency.
- 9
Reduce the heat and stir in the panch puran (2), garam masala and freshly chopped coriander and cook for , stirring occasionally, adding c46 base sauce as needed to maintain the desired sauce consistency.
- 10
Serve with a naan or a couple of chapatties and garnish with a sprinkle of panch puran and a little freshly chopped coriander.