Friday, December 3, 2010

Spicy Potato Curry with Tomato gravy

Adapted from

Red Potato - 4, boiled and cut into medium sized pieces
Peanut Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 1/2 tsp
Ginger - 1 tbsp, grated
Tomato - 1, big, chopped
Turmeric - a pinch
Roasted Coriander powder - 1 tsp
Roasted Cumin powder - 1/2 tsp
Fennel Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Cilantro for garnishing
Water - 2 cups

Heat oil in a large cast iron skillet. Add cumin seeds and hing. After a minute add grated ginger, chopped tomato, turmeric, coriander, cumin, fennel, red chilli powders and salt.

Cook for around 10 minutes till the tomato becomes mushy and oil begins to leave the sides of the pan.

Add the boiled chopped potato and water.  Adjust seasoning and cover the pan and cook on slow heat for 15 minutes till the gravy thickens.

Garnish with cilantro and serve with puris or kachoris.

1 comment:

aipi said...

Hi Madhu- Glad you liked the sabji, it appears to have turned out great :)
Regarding your question, I have given some info as a reply comment on my site. I really enjoy your site as I feel you are a great cook n really have some genuine recipes!
Take care!

US Masala