Potato Tomato Curry: An Easy-To-Cook Dish For Busy Week Days
Image Credit: This curry is a comfort food for many | Image: Instagram - @theindiegirlove

Amid a hectic work schedule and long office hours, it’s difficult to find time for anything let alone cooking. But eating outside every day is not a healthy option. One of the dishes, which you can cook when in a hurry is Potato Tomato Curry (Aloo Tamatar Ki Sabzi). This flavourful and delicious dish is a very popular curry in North India and goes very well with a variety of Indian bread such as puris, chapati or parathas. It is often cooked for breakfast also.


Potatoes are one of the most loved and handy vegetables for home cooks. The vegetable gives you the comfort to make dishes of it alone or in company with other vegetables such as spinach, peas, carrots, beans, cauliflower, capsicum, or tomatoes.

 

Potato tomato curry is also a common part of dishes served in Indian marriages and other ceremonies. The dish can be prepared with or without onion and garlic. It is often cooked for Navratri fasting as well. The curry is usually paired with Vrat Ki Roti or Singhare Ke Puri during Navratri.


 

Here’s the recipe for Potato Tomato Curry.


Cooking time: 30 minutes

Servings: 4

Ingredients:

  • 2 medium-sized potatoes 

  • 2 medium-sized tomatoes

  • 1 tsp grated ginger 

  • ½ tsp turmeric powder

  • 1 tsp red chilli powder

  • 1 tsp garam masala 

  • 1 tsp coriander powder

  • 1 tsp salt

  • A handful of coriander leaves to garnish

    • For tempering:

    • 1 tbsp oil

  • ½ tsp cumin seeds

  • Curry leaves

  • ¼ tsp asafoetida 

    • Method:

    1. Take the potatoes and pressure cook them until they become soft without adding water.

    2. Now, remove the skin from potatoes. 

    3. Chop the potatoes into medium-sized chunks of pieces and leave them aside.

    4. Chop the tomatoes into medium-sized pieces and grind them in a mixer.

    5. Next, heat them in a pan and add oil and cumin seeds to it. 

    6. Now, put cumin seeds, curry leaves, grated ginger, and asafoetida in the pan.

    7. Mix them for a few seconds and then add tomato purée.

    8. Cook the tomato purée until it thickens and its colour gets brighter. 

    9. Next, add turmeric powder, red chilly powder, garam masala and coriander powder. 10. Let the purée cook for a few minutes.

    11. Next, add potato chunks to the puree. 

    12. Mix well so that the potato chunks get coated with the purée.

    13. Now, add water and cook it for 3 to 4 minutes by covering it.

    14. Add salt as per your taste. 

    15. Garnish the curry with chopped coriander leaves.