Simple Potato in Tomato Gravy
Potato curries are created in every house. This one uses jeera and curry leaves for a distinct flavouring. You won't miss the absence of garam masala.
Preparation time: 20 minutes
Cooking time: 30 minutes
Serve: 5
Step 2: Prepare paste out of cashew nut and water. Add this paste, chilli powder, coriander powder, jeera powder and turmeric and cook together to form a thick gravy.
Step 3: Finally, add cubes of boiled potatoes, cubed tomatoes salt and curry and coriander leaves. Cook for a few minutes
Step 4: Serve hot with rumali rotis.
Step 5: Gravy can be made thin if required
Potato (boiled & cubed) - 2 katoris
Tomato (pureed) - 1 katori
Tomato (cubed) - 1/2 katori
Onions (sliced) - 1/2 katori
Curry leaves - a few
Coriander leaves - 2 tbsp
Ginger (chopped) - 1 tsp
Garlic (chopped) - 1 tsp
Cashew Nut (ground) - 3 tbsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Jeera powder - 1 tsp
Salt to taste
Oil /Ghee - 2 tbsp.
Method
Step 1: Heat little ghee in a kadai and add onions, garlic and ginger. Fry till tender. Add tomato puree and saute for a few minutes.Step 2: Prepare paste out of cashew nut and water. Add this paste, chilli powder, coriander powder, jeera powder and turmeric and cook together to form a thick gravy.
Step 3: Finally, add cubes of boiled potatoes, cubed tomatoes salt and curry and coriander leaves. Cook for a few minutes
Step 4: Serve hot with rumali rotis.
Step 5: Gravy can be made thin if required
