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Potato Tomato Curry IndiOdyssey Feast
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Potato Tomato Curry

Savory potato chunks with multilevels of flavorful spices and herbs in a tomato base.
Course Side Dish
Cuisine Indian, Pure Veg, Vegetarian
Keyword Potato, potatoes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 329kcal

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

Serving: 1cup | Calories: 329kcal | Carbohydrates: 44g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 1205mg | Potassium: 1133mg | Fiber: 8g | Sugar: 3g | Vitamin A: 886IU | Vitamin C: 51mg | Calcium: 74mg | Iron: 3mg