Traditional Indian Curry
Emma Ben-David
- Recipe yield
- 4 servings
- Total time
- 1 hour 30 minutes
Ingredients
- 2 large potatoes, cut into cubes
- ½ cup of olive oil (or 65 g)
- 1 block of tofu
- Oil for frying
- 4 finely chopped onions
- 7 finely chopped garlic cloves
- 5 chopped tomatoes
- 100 g tomato paste
- Half a bunch of coriander, finely chopped
- Half a lemon
- ½ tbsp of date syrup (or molasses)
Seasoning
- 15 fresh or dried curry leaves
- ½ tsp of Hawaij (spice blend of cumin, black pepper, cardamom, coriander, turmeric, cinnamon, ginger, and cloves)
- 2 tbsp paprika
- 1 tbsp salt
- 1 tsp cumin
- 1 tsp black pepper
- 1½ tsp turmeric
Instructions
- Mix all the seasoning ingredients together.
- Cut the tofu into cubes, mix with about half the seasoning, and the rest of the olive oil, and leave it to marinade (this takes 30-60 minutes).
- Brush the cubed potatoes with about half of the olive oil, and bake until they are semi-tender (about 20 minutes at a medium heat – 180°C/350°F/gas mark 4).
- After your tofu has marinated, fry the onion until golden brown. When the onion is almost ready, add the garlic to the pan and stir.
- Add the tofu and fry for a minute.
- Add the tomatoes, tomato paste, and the rest of your seasoning, and stir.
- Add the potatoes.
- Add about half a cup of water and cook for 15 minutes, stirring occasionally.
- Squeeze half a lemon into the pan, and add half a tablespoon of date syrup.
- Cook for another 5 to 15 minutes, stirring occasionally. The curry is ready to eat when the potatoes are tender and the sauce is thick. Remove the curry leaves before serving.
Are you in love with Indian recipes? We recommend making our Indian Lentil Soup and the Red Lentil Dal.