Potato is a versatile vegetable that goes well with any dish, they are good on their own or in company with other vegetables.
This potato and tomato curry is easy that blended with spices and taste very good with chapati, pulka, poori.
This curry is regularly cooked in north Indian households. This curry is also common during Navratri as it has no onion or garlic.
When we run out of vegetables in the house this curry will be the quick fix and the best part is, curry goes well with steam rice also.
- Boiled potatoes 2
- Chopped tomatoes 3
- Chopped onion 2
- Ginger garlic paste 1tsp
- Chopped green chili 2
- Chopped coriander leaves 2tsp
- Cinnamon 1inch
- Cloves 2
- Bay leaf 1
- Cardamom 1
- Turmeric powder half tsp
- Kashmiri red chilli powder 1tsp
- Coriander powder 1tsp
- Garam masala powder half tsp
- Oil 5tsp
- Kasuri methi half tsp
- Salt to taste
- One cup water
Pressure cook the potatoes with half TSP of salt, once cooked and cool down peal off the skin and keep aside.
Heat up the kadai or pan, then add oil.
Once oil is heated add bay leaf, cinnamon, cardamom and cloves, fry for 10sec. (Don’t add too much of whole spices, it’s doesn’t taste good)
Then add chopped onion, green chillies along with ginger garlic paste fry untill onion turns golden in colour.
Once onions changes the colour add chopped tomatoes along with turmeric powder and salt to taste, cover and cook the tomatoes untill it becomes mushy.
When Tomato is cooked add powder spices like chilli powder, coriander powder mix well and cook for another 2min.
Now add boiled potatoes by crumbling by your hand, don’t crumble too much or you can even cut the potatoes into pieces and add it to curry.
Add cup of water and allow the curry to boil for 5min, at the end add kasuri methi and garam masala and cook for 1min .
Garnish with chopped coriander and serve hot with any of your favourite.