Potato and Tomato Curry (Aloo Tamatar Sabzi)
- Makes4 servings
- Cook Time40 minutes
We prefer this curry with black or brown mustard seeds, but yellow work, too. With both cayenne pepper and a serrano chili, this curry has a little heat. If you want to tame the spice, remove the seeds from the serrano halves. Or if you'd like to up the heat, increase the cayenne or use two, or even three, serranos.
Don't stir in the yogurt without first allowing the curry to cool for 5 minutes. If added right away, the heat will cause the yogurt to break.
Step 1
In a large Dutch oven over medium, heat 2 tablespoons of coconut oil until shimmering. Stir in the mustard seeds and cumin seeds, then cook until fragrant, about 30 seconds.
Add the shallots and chili halves, then cook, stirring, until the shallots are lightly browned, about 1 minute.
Step 2
Add the tomatoes, paprika, cayenne, turmeric, sugar and 2 teaspoons salt, then cook, stirring, until fragrant, about 30 seconds. Stir in the potatoes and 2½ cups water, then bring to a simmer over medium-high.
Reduce to medium, cover and cook, stirring occasionally, until a skewer inserted into a potato chunk meets no resistance, 18 to 20minutes.
Step 3
Uncover, remove from the heatand let stand for 5 minutes. Remove and discard the chili halves. Stir in the yogurt and cilantro, then taste and season with salt and pepper. Serve with additional yogurt on the side.
