Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Potato and Tomato Curry (Aloo Tamatar Sabzi)
We prefer this curry with black or brown mustard seeds, but yellow work, too. With both cayenne pepper and a serrano chili, this curry has a little heat. If you want to tame the spice, remove the seeds from the serrano halves. Or if you'd like to up the heat, increase the cayenne or use two, or even three, serranos.
4
Servings
Tip
Don't stir in the yogurt without first allowing the curry to cool for 5 minutes. If added right away, the heat will cause the yogurt to break.
40 minutes
Ingredients
-
2
tablespoons coconut oil
-
2
tablespoons black or brown mustard seeds (see note)
Directions
-
01In a large Dutch oven over medium, heat 2 tablespoons of coconut oil until shimmering. Stir in the mustard seeds and cumin seeds, then cook until fragrant, about 30 seconds. Add the shallots and chili halves, then cook, stirring, until the shallots are lightly browned, about 1 minute.
