Indian Curry Potatoes with Dosa and Tomato Chutney

My dad likes indian food, so I decided to make another indian dish. I thought it was really, really good, although due to a miscommunication… water was added to the potatoes when it was supposed to go elsewhere. So my potatoes in the picture are a bit soupy. It was fine after I added some more spices though. I was inspired to make this after I watched this. I didn’t use their exact recipes, so I typed them out below.

Curry Potatoes

5 large potatoes, peeled and diced

1 can diced tomatoes

1 small yellow onion, diced

3 cloves garlic, minced

1 inch fresh ginger, minced

2 tbsp curry paste

salt and pepper to taste

Steam the potatoes. Add the onion, garlic, and ginger to a separate pot. Sauté them in a bit of water (or oil if you prefer). Once the onion is tender, add the cooked potatoes to the pot and add the curry paste as well. Stir and add the tomatoes. Season with salt and pepper.

Dosa

3 cups chickpea flour

1 tbsp parsley

1 tsp coriander

1 tsp garlic salt

2 1/2 cups water

Mix the dry ingredients. Add the water and stir. Let sit for 30 minutes. Cook on a skillet on high heat. Flip after 30 seconds to a minute.

Tomato Chutney

1 can diced tomatoes

1 small onion, diced

1/4 cup red wine vinegar

1 red chili pepper, seeded and minced

2 tbsp coconut sugar

Mix everything together and let simmer for about an hour. Pulse the sauce in a food processor, if desired.

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