Potato Tomato Curry
Savory potato chunks with multilevels of flavorful spices and herbs in a tomato base
Servings
2
Ready In:
30 min
Calories:
329
Good For:
Main meal
Introduction
About this Recipe
I recently read a comment somewhere regarding cooking blogs that was applauded by many readers. The comment was, basically, stop blabbing on and on and just give me the recipe!
That rang a bell with me, because while I try to write a lot of “blabbing” because I feel I have to give a preamble to a recipe, when I go looking for new recipes, I don’t read the “blah, blah, blah” myself! I jump right to the recipe!
This was a freeing revelation for me!
“Prepper” Ingredients
- tomato grow your own or canned
- potatoes grow your own or canned
- cilantro grow your own or freeze dried
- ginger grow your own or stockpile bottled
I always like to make a recipe with an eye towards “prepper food,” “off grid” or “self-sufficiency” living.
Grow potatoes & tomatoes – they are easy; I’ve got mine planted and I’m new at it. Or stockpile cans of these vegetables.
Grow cilantro & ginger. Stockpile spices!
Nutrition
For a “meat & potatoes” meal, this would be a great potato side, with lots of exotic flavors. I usually pair this with a simple stir-fried broccoli & paneer.
- Fat 24%
- Protein 9%
- Carbohydrates 67%
Potato Tomato Curry
Equipment
- Kadai pan (large frying pan)
Ingredients
- 2 tbsp Ghee Or your favorite oil
- 1 Bay leaf
- 1 inch Cinnamon stick
- 2 pods Green cardamon
- 1 pinch Hing
- 1 tsp Kasoori methi
- 1 tsp Cumin seeds
- 2 tbsp Cilantro Fresh, chopped
- 2 tsp Ginger Fresh, grated
- 1 Tomato Chopped
- ½ tsp Turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp Coriander powder
- ½ tsp Garam masala
- 1 tsp Himalayan pink salt
- 2 cups Potato About 2 -3 potatoes
- 1 cup Water
- 2 tbsp Cilantro Fresh, chopped
Instructions
- Add the ghee (or oil) to a kadai pan and heat. Add the Bay leaf. cinnamon, green cardamon pods, hing, kasoori methi, cumin seeds, grated ginger and chopped cilantro. Stir and cook, over medium for several minutes for fragrances to release.
- Add the chopped tomato and stir and cook for several minutes until it becomes soft and mushy.
- Add the turmeric, chili powder, coriander powder, garam masala, salt and pepper. Stir and cook for several minutes - careful not to burn - over low heat.
- Add the chopped potatoes. Mix well. Add a cup of water, cover and cook over low heat for about 20 minutes until potatoes are soft and done. Stir often and you may need to add more water to bring to a desired consistency and doneness.
- Remove from heat and stir in more fresh chopped cilantro.
Nutrition
