Potato in aromatic tomato masala (vegan)

• medium potatoes↗6

  (about 1 kg), coarsely chopped

• sunflower oil↗2 tbsp
• black mustard seeds1 tsp
• curry leaves↗6‑8
• green chili↗1

  thinly sliced

• garlic cloves↗2

  finely chopped

• ginger↗2,5 cm

  peeled and finely chopped

• medium tomatoes↗5

  finely chopped

• garam masala↗1 tsp
• chili powder↗½ tsp
• ground turmeric½ tsp
• coriander leaves↗жменя

Step-by-step instructions

1. 1

   Fill a large pot with water, bring to a boil over medium heat and boil the potatoes for 10–15 minutes until they are almost tender (a knife should only pierce them lightly). Drain the water and set the potatoes aside.

2. 2

   In a large skillet heat the sunflower oil over low heat, add the black mustard seeds. When the seeds begin to pop, add the curry leaves, sliced green chili, garlic and ginger, sauté for 1 minute until the aromas release. Add the tomatoes, stir, cover and simmer for 10 minutes until they soften.

3. 3

   Add garam masala, chili powder, turmeric and 1 tsp salt. Mix well and cook for another minute, then add the boiled potatoes. Pour in 200 ml of water, cover and simmer for 10 minutes until the potatoes are completely tender. Lightly mash some of the potatoes with a masher, leave the rest whole. Garnish with coriander leaves before serving.