Packed with spice and flavour, this delicious potato curry recipe is a low fat dish, using mainly store cupboard ingredients.
Add oil to a pan and heat it. Add bay leaf and cumin, and fry.
Add the chilli and fry, stirring often. Then add the ginger and garlic and saute for 2 mins, or until the aroma comes out.
Add chopped tomatoes, turmeric and salt, and fry. If using fresh tomatoes, fry until they turn soft and mushy. Then, sprinkle paprika, garam masala and coriander powder, stir everything well and fry for 2 – 3 minutes.
Once the curry starts to smell good, drain the potatoes and add them to the pan. Saute them for 2 – 3 minutes.
Pour water just to partially cover the potatoes. Too much water will make the curry too runny.
Cook covered until the potatoes are cooked through, or fork soft. Add more salt if needed, and if the potato curry is runny, open the lid to evaporate excess moisture.
Garnish with coriander leaves to serve.