This is definitely one of my favorite curries and I like it because it can be made relatively quickly. Many years ago, I made this with chicken, but after swearing off meat, I realized it was just perfect with potato. You could always substitute, sweet potato or eggplant and even butternut squash. However, if you choose any of these, I feel roasting them prior, is a good idea and adds texture.
The key to this dish is to have all of your ingredients arranged, so you aren’t scrambling around the kitchen trying to find things once you have begun cooking. I find this works very well with a wok or karahi, but feel free to use what suits you.
1 lb baby Potatoes, cut into ½ inch cubes or in half if they are quite small.
3 Tbsp Vegetable Oil
4 cloves of Garlic, finely chopped, crushed or mashed with a mortar and pestle
2 inch pieces of fresh Ginger Root, finely chopped, grated or mashed with a mortar and pestle
1 large Onion, sliced very thinly. A mandoline is very handy for this.
2-4 Thai Chilies, seeds removed if you don’t want it too hot.
1 tsp of Turmeric Powder
2 Tbsp of prepared Curry Paste. Pataks is a good brand.
1 tsp Salt
2 tsp of Garam Masala
1 Red Pepper, cut into 1/2 inch pieces
10 Cherry Tomatoes cut in half
½ cup of Coconut Milk, more if needed once you begin cooking
Fresh Coriander/Cilantro, chopped. About ¼ cup.
Heat your wok/pan and then add garlic, ginger and sauté for about 1 minute, add your chilies, and do not let it brown or burn. Add your onion and cook until the onion is well caramelized.
Add your turmeric; curry paste and quickly sauté, not letting it brown. Now add your potatoes and sauté for 3-5 minutes on low heat.
Add the tomatoes, red pepper and garam masala, salt and stir well. Add the coconut milk and let it simmer for approx. 30 minutes covered, or until the potato is fully cooked. If the mixture becomes too thick add a little bit of the coconut milk to keep a medium thickness sauce.
Just before serving, stir in the fresh coriander and then serve immediately with basmati rice.