Roti with Potato Curry
Potatoes Fasting Recipes Vegetables Vegetable Dishes Indian
A simple, quick and cheap curry served on the Indian flatbread called roti. The potato curry is excellent, it's the Indian version of our peasant-style potatoes. What more could you want than a truly delicious vegetarian meal? Indians know best how to do this, the aromas of their dishes make you forget about meat.
Ingredients
Roti
200g flour
a little extra flour for working the dough
100ml water
2 teaspoons oil
1/2 teaspoon salt
Potato Curry
4 large potatoes
1 onion
2 well-ripened tomatoes
1 teaspoon spice mix (contains: lemongrass, coriander, ginger, garlic, turmeric)
2 teaspoons curry powder
chili powder (optional)
salt
1 tablespoon oil
parsley (or even better, cilantro if you have it)
How to prepare roti with potato curry
- Prepare the roti bread following the recipe here.
- Cut the potatoes into small cubes and boil them in salted water. When cooked, drain them and reserve 50ml of the cooking water.
- Sauté the chopped onion until softened in 1 tablespoon of oil. Add the spices and sauté for another 10 seconds. Add the boiled potatoes, season with salt and mix gently so they don't break up too much. Taste and add more spices if you like it more aromatic. Add chili powder if you want it spicier. Let it cook for 5 minutes.
- Blend the tomatoes into a puree and add them along with the potato water to the potatoes, and let it simmer for 2-3 minutes, stirring very gently. Sprinkle with parsley and remove from heat.
- Place 3-4 tablespoons of potato curry on each roti, then fold in half and serve while still warm.
Spice mix
Potato curry
