Potato and Tomato curry is a perfect accompaniment to poori, roti, dosa. It is a variation to the basic poori potato masala. This curry is spicy, it is not very thick, it is tangy.
2. Once they are cooled a bit and you can handle with them hand, peel remove skin and mash them gently into big chunks..like approximately 1/2 inch cubes. You can also cut them using a knife into cubes. Out if this cubes, take 1/4 cup potato cubes and mash them completely to smooth paste. set aside
3. In a pan, heat oil. Keep the flame at low. When the oil is hot, add mustard seeds, cumin seeds, ajwain. When they splutter, add urad dal, channa dal. When they turn golden, add curry leaves and let them get crispy
4. Then add sliced onions and fry until onions are light golden
5. Add tomato puree and sauté until oil separates from the mixture
6. Add red chilli powder, turmeric powder, coriander powder and fry for a minute
7. Add mashed potatoes and sprinkle 2 tablespoon water and cook for 2 to 3 minutes until water evaporates
8. Add 1 cup water, salt to taste. Increase the flame to high and bring the mixture to boil
9. Simmer and add the 1/4 potatoes we mashed completely to smooth paste at step number 2 into the curry. Let the curry cook for 5 mins , the curry will get thickened eventually
10. Switch off the flame and garnish with chopped cilantro leaves
11. Serve hot with poori / roti / chapathi / dosa
Ingredients
- 2 Large Potatoes
- 1/4 Teaspoon Turmeric Poweder
- 1/2 Teaspoon Salt
For the curry
- 2 Tablespoon Vegetable oil
- 1 Medium Onion sliced thinly
- 1 small ripe tomato ( add it to a food processor and puree)
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Cumin Seeds
- a pinch of Ajwain / Carom Seeds
- 1/2 Teaspoon Urad dal
- 1/2 Teaspoon Channa dal
- 1 sprig of curry leaves
- 1 Green Chilli slit in the middle
- 1/2 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Coriander powder
- 1/4 Teaspoon Turmeric powder
- 1 Tablespoon cilantro leaves chopped
Directions
1. Pressure cook potatoes along with 1/4 teaspoon turmeric powder, 1/2 teaspoon salt and 1/2 cup water for 5 whistles. Alternatively , you can cook them in a pot with salted water until they are completely cooked through and you should be able to mash them easily2. Once they are cooled a bit and you can handle with them hand, peel remove skin and mash them gently into big chunks..like approximately 1/2 inch cubes. You can also cut them using a knife into cubes. Out if this cubes, take 1/4 cup potato cubes and mash them completely to smooth paste. set aside
3. In a pan, heat oil. Keep the flame at low. When the oil is hot, add mustard seeds, cumin seeds, ajwain. When they splutter, add urad dal, channa dal. When they turn golden, add curry leaves and let them get crispy
4. Then add sliced onions and fry until onions are light golden
5. Add tomato puree and sauté until oil separates from the mixture
6. Add red chilli powder, turmeric powder, coriander powder and fry for a minute
7. Add mashed potatoes and sprinkle 2 tablespoon water and cook for 2 to 3 minutes until water evaporates
8. Add 1 cup water, salt to taste. Increase the flame to high and bring the mixture to boil
9. Simmer and add the 1/4 potatoes we mashed completely to smooth paste at step number 2 into the curry. Let the curry cook for 5 mins , the curry will get thickened eventually
10. Switch off the flame and garnish with chopped cilantro leaves
11. Serve hot with poori / roti / chapathi / dosa
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