10 March, 2017
Potato tomato curry | Aloo tamatar subji |
ಆಲೂಗಡ್ಡೆ ಟೊಮೇಟೊ ಕರ್ರಿ |
This is one of my most favorite kind of aloo subji. I make this very often, I had tasted this in a hotel in Gwalior long time back, they had served this subji along with Poori, I liked it instantly and since then I’m making this.
It goes well with Phulka, chapati, Paratha etc and I like this mixed with white rice as well. . Here they serve this curry (without onion) along with Kachori as well, in the restaurants. A simple, tasty subji with minimum & easily available ingredients.
Scroll down ⇓ to see the you tube recipe
Ingredients : measuring cup used – 250 ml, servings – 3 to 4
- Potato – 1 big (yielded 1&1/2 cup after mashing)
- Tomato – 1 cup (4 medium sized)
- Onion – 1 big (optional) (today I have not added)
- Ghee – 1/2 tbsp
- Cumin seeds – 1/2 tbsp
- Green chili – 1 big chopped
- Curry leaves/fresh methi leaves – 2 tbsp
- Turmeric powder – 1/2 tsp
- Red chilli powder – 1 tsp (mildly spicy) (adjust)
- Garam masala powder – 1/2 tsp
- Coriander leaves – 2 tbsp
- Salt to taste – 1/2 tsp + 3/4 tsp
- Hot water – 3/4 cup + 1/4 cup (adjust)
PROCEDURE :
- Wash well and boil potato till soft, peel the skin and mash it
- Chop and grind tomato into smooth paste/puree.
- Heat Ghee in a pan, add in cumin seeds , curry/methi leaves (add in onion (cut into long) here if you are using) and saute for a while, add in tomato puree, stir and cook until it begins to boil
- Now add in turmeric powder, red chilli powder, garam masala powder and 1/2 tsp of salt and… mix everything well, cover, let it boil until all the water is evaporated, keep stirring in between
- Add in 3/4 cup of hot water and mashed potato and remaining 3/4 tsp of salt, boil while combining everything well
- Add in 1/4 or 1/2 cup of more water to get the desired consistency
- Sprinkle coriander leaves
- Potato-tomato curry/Aloo-tamatar curry is ready to serve
Video demonstration for you –