Hello friends,
I hope you're all well. May God keep you all in good health. Today, I'll share a recipe with you that goes very well with puris, bedmi, or paranthas. Let's make Aloo Tomato Curry today!
Here's what you'll need:
Potatoes - 300 grams
Tomatoes - 200 grams
Green Chilies - 2-3
Ginger - 1-inch piece
Oil - 1 tablespoon
Asafoetida - a pinch
Cumin Seeds - half a teaspoon
Turmeric Powder - three-fourths of a teaspoon
Coriander Powder - one teaspoon
Red Chili Powder - less than a quarter teaspoon
Salt - as per taste (3/4 teaspoon)
Garam Masala - one-fourth teaspoon
Fresh Coriander - one tablespoon (finely chopped)
Method:
- Boil the potatoes, let them cool, and then peel and cut into pieces.
- Finely chop the tomatoes, green chilies, and ginger.
- Heat oil in a pan, add asafoetida and cumin seeds. After the seeds splutter, add turmeric and coriander powder. Stir well to prevent burning.
- Add the tomato paste to the spices and sauté until it thickens.
- Add the potato pieces and sauté for 2 minutes. Then add a glass of water, salt, and red chili powder (adjust water quantity as desired).
- Simmer the curry for 3-4 minutes after it boils. The curry is ready.
- Add garam masala and half of the chopped coriander leaves to the curry.
Your Aloo Tomato Curry is ready! Transfer the curry to a serving bowl and garnish with the remaining chopped coriander leaves. Serve the piping hot Aloo Tomato Curry with puris, paranthas, naan, or rice.
Enjoy your meal! Thankyou