Uzma’s potato curry
Photo by Mike Moores
A winter-warming potato curry.
By Uzma Aamir
THIS IS a very tasty dish that is easy to cook and does not take long.
Ingredients
2 large waxy potatoes, peeled and cut into cubes salt to taste
1/4 tsp red chilli powder
1/4 tsp ground turmeric
1/4 tsp ground coriander
50 ml vegetable oil
1 small brown onion, thinly sliced
2 cm fresh ginger root, crushed
4 cloves fresh garlic, crushed
Method
Heat the oil in a saucepan. Add sliced onion. Cook for a few minutes until translucent.
Then add crushed ginger and garlic. Let it cook for a couple of minutes, stirring.
Add 2 tablespoons of water. Let it simmer for a few seconds, then add all the dry spices. Let everything cook for a few minutes.
Now add potatoes. Stir and add 1 cup of water. Cover with a lid and cook on slow to medium heat until the potatoes are soft, and water has evaporated. Garnish with fresh coriander leaves and serve with plain boiled rice, or chapatis. (If you like hot curry, a
dd some fresh green chillies with the ginger and garlic.)
IN THE years since Uzma and Aamir Mahmood made their home in Deloraine, many locals have enjoyed Uzma’s fragrant traditional Pakistani recipes. Here, Uzma teaches us how to make one of her family’s favourite dishes. Hardboiled eggs can be added, or green peas. Uzma says it is important to choose recipes to match the season and the occasion, and as the weather cools, a hearty potato dish appeals to us all. Uzma and her cousin, Munaza Imran, run the catering business, ‘Spice House Take Away’, taking orders for small or large gatherings with a selection of rice, breads, appetisers, sauces, beef, chicken and vegetarian dishes to ensure customers will have a feast!
Special dietary needs can be catered for and all meals are made fresh daily with seasonal local ingredients, no artificial additives or ready-made curry paste. Orders must be placed the night before, and food can be collected in Deloraine on Wednesdays, Thursday, Fridays and Saturdays from1–2pm. Call 0469 861 307 to place orders
