15 October, 2015
POTATO AND TOMATO CURRY
DATE – 1.10.15
Today I am presenting potato/aloo and tomato curry which is so delicious and so yummy.
Combination of aloo and tomato in this curry really goes very well. You can have it with chapati, paratha, puri and steamed rice or jeera rice. This is one of my favorite subzi. I remember when we were small my mother used to make this subzi specially in winter time with the combination of hot chapati which is really mouth watering. Its gravy is little thin comparing to normal curry but if you donot like thin gravy add less water. Try this curry and share your feedback.
Pre time – 10 mins
Cooking time – 30 mins
Type – main course
Cuisine – north indian
Potato/aloo – 3 -4
Ripe tomato – 2
Jeera – ½ tsp
Onion – 1 medium
Garlic – 2-3
Green chilly – 1
Red chilly pwdr – ½ tsp or 1 tsp
Turmeric pwdr – ½ tsp
Coriander pwdr – ½ tbsp
Garam masala – ½ tsp
Coriander leaves – for garnishing
Oil or ghee – as require
Water – 1 ¼ cups
Salt – as per taste
Peel, chop in cubes and rinse the potato, chop the tomato roughly, peel garlic and for onion cut onion in 2 pieces chop ½ piece finely and cut ½ roughly.
In a blender take roughly chop onion, garlic, green chilly, red chilly, turmeric and coriander pwdr add some water and make fine paste. Keep the paste aside.
Heat oil/ghee in a pan or kadai add jeera let it crackle, add finely chopped onion. Fry them till onion becomes translucent.
Now add grinded paste to the pan and fry till the masala starts leaving oil from the corner of the pan.
Now add chopped potato, stir and cover with lid and let cook the potato for 2 mins in low flame.
After 2 mins open the lid and add tomato and salt, stir and let cook them for 2-3 min in low flame.
After 2 -3 min open the lid and add 1 ¼ cup of water approximately to the pan let the curry boil then again cover with lid and keep the flame low.
Cook till potatoes gets cooked. When potatoes become soft add garam masala and stir. Finally garnish with coriander leaves and switch of the flame.
Potato and tomato curry is ready to eat serve it hot with chapati or rice.
Cooking should be done in low flame to get nice flavor.
Adding salt with tomato is very important to cook tomato fast.
Use deep bottom pan for fast cooking. I have use cooker
Chop onion, tomato, onion ( 1/2 finely chop and 1/2 roughly chop)
Grind 1/2 onion, garlic, green chilly, red chilly, turmeric and coriander pwdr and make the paste
Heat oil add jeera/cumin, 1/2 onion, fry
Add grinded paste, fry till oil is separated
Cover with the lid, cook for 2 mins in low flame
Add tomato and salt
Cook till the tomatoes become mushy
Let the water boil
Cover with plate, let it cook in low flame till potatoes become soft
When potatoes get cook add garam masala
Finally add coriander leaves
Potato- tomato curry is ready.