Friday 25 April 2014

Potato and Ginger Curry (Shorba)

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

After all the sunshine of last week, the rain is back!

 It's cold and no one has been well in this house. What we all need is a bowl full of this Potato and Ginger Shorba. A shorba is like a thin soup. It is always served in the same way as a curry would be.
This potato and ginger version is spicy and pungent - perfect to get rid of any colds and flus. This is a very traditional Punjabi recipe which I'm very happy to be sharing with you. I think traditional recipes should always be revived and cooked now and again to remind us all of our roots.
Other vegetarian curries on this blog include Cauliflower and Potato CurryOkra CurryPotatoes, Carrots and Peas Curry and Spinach and Potato Curry.

Ingredients to make this curry include onions, vegetable oil, tinned tomatoes, spices, salt, fresh ginger, ground ginger, potatoes, water and fresh coriander.

Bismillah, let's begin!

First, get the potato peeling out of the way. Grab a few Potatoes, and peel but don't chop them - they're going to stay whole.

Heat up a little Vegetable Oil in a large pan.

Once the oil is hot, add in chopped Onion.

Allow them to heat through and begin to sizzle.

Cook on a medium heat until the onions are golden brown.

Pour in some Tinned Tomatoes.

Mix in well.

Next, take a peeled large chunk of Fresh Ginger. This is the first phase of trying to get as much ginger flavour in to this curry.

Add it to the pan and fry for a few minutes.

Now, time for the all-important spices - Red Chilli Powder, Ground Coriander, Ground Cumin, Ground Turmeric and Salt.

Add in the spices.

Stir fry for a few minutes and let the aroma of the spices cooking pervade your kitchen.

Pour in a little Water.

Let it boil for a few minutes.

Add in the peeled potatoes.

Stir to coat the potatoes in all the rich sauce.

Next, the second ginger flavour boost with a little Ground Ginger.

Stir it in.

Allow the curry to dry out a little bit. This helps to intensify the flavour. 

Next, pour in more Water.

Let it come to the boil.

Once boiling ..

.. cover and let it simmer on low until the potatoes are fully cooked - about 15 minutes.

Finish off with Fresh Coriander. You could also add hard boiled eggs at this point too. That's very traditional of these kind of curries. Just slice the eggs in half and add them straight in.

Heat through for a few minutes before serving with rice or roti - we like to break the roti into little pieces in a bowl, and soak it in the curry - it's pretty delicious!

Full Written Recipe:

Ginger and Potato Shorba


½ Large Onion, peeled and finely chopped

¼ cup Vegetable Oil

¼ tin Chopped Tomatoes

3 inch chunk Ginger, peeled

1 teaspoon Red Chilli Powder

1 teaspoon Salt

1 teaspoon Ground Coriander

½ teaspoon Ground Cumin

¼ teaspoon Ground Turmeric

7 small Potatoes, peeled

1 teaspoon Ground Ginger


Handful Fresh Coriander, chopped


Heat the oil in a saucepan, and add the chopped onion. Cook on a medium heat until the onion becomes golden brown.

Add the tinned chopped tomatoes and mix well.

Add in the chunk of peeled ginger. Fry for a few minutes.

Then, throw in the red chilli powder, salt, ground coriander, ground cumin and ground turmeric. Stir fry for a few minutes.

Add in the potatoes, ½ cup water and the ground ginger. Stir well and let it dry out a little .

Then, pour in 1 and 1/2 pint of water and bring to the boil. Simmer for 10-15 minutes until potatoes are fully cooked.

Add in the chopped fresh coriander and stir in.

It is traditional to put boiled eggs, sliced in half in as well, if you want. 

Serve the curry with roti or rice!

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